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5 from 1 vote
Bitter Gourd Curry (Pavakka Theeyal)
Total Time
30 mins

A spicy and delicious curry made with bitter gourd and roasted ground coconut

Course: Main Course
Cuisine: kerala, south Indian
  • 3 bitter gourd medium sized cut into small strips
  • 3-4 pearl onions chopped
  • 2 tbsp tamarind juice squeezed from lemon sized ball
  • 1 inch ginger finely cut
  • 1 tsp red chilly powder
  • ½ tsp turmeric powder
  • 4 Thai green chillies Add more if required
  • 1 tsp salt
  • 1 sprig curry leaves
To Grind Roast
  • 2 cups coconut freshly grated or frozen thawed
  • ¼ tsp fenugreek seeds
  • 3 pearl onion cut into small pieces
  • 4 tsp coriander powder
  • 1 tsp red chilly powder
  1. In a pan ,dry roast the contents mentioned in the "to grind roast" until the coconut gets browned but not burnt.

  2. Cool the contents and grind in a mixer with very less water into a fine paste.

  3. In a deep bottomed pan, boil  water with the extract of tamarind juice squeezed.

  4. Add  ginger, green chilies, turmeric, red chilly powder and the cut bitter gourd pieces into it.

  5. Cook for about 10 to 12 mins or until the bitter gourd is almost cooked . 

  6. Add the ground coconut, curry leaves and bring it to a boil. It should get a nice brown color.

  7. In a small pan heat up some oil and add mustard seeds .Add red chilies   and curry leaves 

  8. Pour this tempered oil  into the curry and mix well.