BitterGourd in Roasted Coconut Gravy ( Pakarkai Theeyal)

Ingrediants:-

• BitterGourd / Pakarkai - 2 medium sized
• Onion - 1 big
• Tomato -1 big
• Green chillies -2
• Oil
• Curry Leaves - a spring

To Roast and Grind:-

• Raw rice- 1tsp
• Urad dal -1 tsp

• Coconut -1 cup
• Red Chillies - 10 or 12
• Cumin seeds - 1tsp
• Corinader seeds -3 tsp
• Peppercorns - 1/2 tsp
• Curry Leaves - a spring
• Shallots-3 or 4 /onion - 2 small pieces
• Tamarind - a Gooseberry size

Method:-

1. Julien Bittergourd and Onion thinly. Chop the tomatoes. Slit the G.Chillies.
2. In a pan add oil and add raw rice ad dal and fry till it becomes brown ,then add coconut and all the ingrediants given under  roast and grind..and fry till the coconut becomes dark brown..stir continously through out the process making sure the coconut is roasted evenly and not burnt..
3. Once it is roasted to a dark brown color ,let it cool and grind it to a smooth paste and keep it aside...
4. In another pan heat oil and add onion ,G.chillies ,curry leaves ,bittergourd and saute for few mins..
5. Cook covered till bittergourd is completely cooked (it will not take long as we have sliced the bittergourd thinly)..
6. Once it is done add tomatoes and saute for few more mins and then add the roasted coconut paste ,salt and water and cook covered for 5 mins and cook uncovered in low flame for 10 to 15 mins..at this stage the curry will get a rich brown color.

This gravy will not be bitter....so don't be afraid to try this out....