Pavakai Peratal (Karela Masala) Recipe 🥘

Overview:

Make and share this delectable Pavakai Peratal (Karela Masala) recipe, a delightful South Indian dish that tantalizes the taste buds with its blend of flavors and spices. This recipe is perfect for those who love to explore the rich and diverse culinary world of Indian cuisine. With its savory and aromatic profile, it’s sure to become a favorite in your kitchen!

Recipe Details:

• Servings: 1
• Calories per Serving: 1011.9
• Preparation Time: 15 minutes
• Cooking Time: Approximately 20 minutes
• Total Time: Around 35 minutes
• Cuisine: Indian

Ingredients:

Instructions:

1. Prepare Tamarind Extract:

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   • Soak the tamarind in 1/2 cup warm water to extract its flavor. Set it aside.

2. Prep Bitter Gourd (Karela):

   • Wash the bitter gourd thoroughly and cut it into small pieces, ensuring to remove all seeds.
   • Sprinkle salt over the bitter gourd pieces and allow them to sit for about 30 minutes.

3. Prepare Other Ingredients:

   • Dice the onions and tomatoes into small pieces.

4. Prepare Coconut Paste:

   • In a blender, grind coconut, khus khus (poppy seeds), and the soaked tamarind to a smooth paste.

5. Add Spices:

   • Transfer the coconut paste to a bowl and add turmeric powder, chili powder, and coriander powder. Adjust salt as needed, keeping in mind that the bitter gourd already contains some salt.

6. Fry Bitter Gourd:

   • Heat 1 tablespoon of oil in a kadai (Indian wok).
   • Squeeze out the water from the bitter gourd pieces and add them to the hot oil.
   • Fry until the bitter gourd is half cooked, then remove it from the kadai.

7. Prepare Masala:

   • In the same kadai, heat another 2 tablespoons of oil (preferably sesame oil).
   • Add mustard seeds and allow them to splutter.
   • Add curry leaves followed by diced onions. Saute until the onions turn soft and start to change color.
   • Add tomatoes and cook for 2 minutes.

8. Combine Ingredients:

   • Add the prepared coconut-spice paste to the kadai along with the reserved tamarind water.
   • Allow the mixture to come to a boil.

9. Cook Bitter Gourd:

   • Once the masala starts boiling, add the partially cooked bitter gourd to the kadai.
   • Stir well and cover the kadai with a lid.
   • Allow the mixture to simmer until the bitter gourd is thoroughly cooked and the gravy reaches a semi-solid consistency.

10. Serve:

    • Once cooked, Pavakai Peratal (Karela Masala) is ready to be served.
    • Enjoy it as a side dish or as a main course alongside plain white rice.

Nutritional Information:

• Calories: 1011.9
• Fat: 73.7g
  • Saturated Fat: 29.8g
• Cholesterol: 0mg
• Sodium: 121.4mg
• Carbohydrates: 87.7g
  • Fiber: 33.3g
  • Sugar: 25.7g
• Protein: 16.1g

Tips:

• Adjust the amount of chili powder according to your spice preference.
• For a richer flavor, use sesame oil instead of regular cooking oil.
• Ensure the bitter gourd is cooked well to reduce its bitterness and enhance its taste.
• This dish can be stored in an airtight container in the refrigerator for up to 2 days.

With its bold flavors and wholesome ingredients, this Pavakai Peratal (Karela Masala) recipe is sure to impress your family and friends. So why wait? Head to your kitchen and whip up this mouthwatering dish today!