Add a twist to your regular bitter gourd curry by cooking it in coconut milk

Though known the best for its unique bitter taste, curries or fries made of paavakka aka bitter gourd can be relished with a bowl of rice if prepared right. The vegetable is also high in antioxidants, fibre, iron, zinc, pottassium, several blood-sugar control markers and more. Here is a bitter gourd – coconut milk curry that is incredibly delicious and can be enjoyed even by those who do not like the taste of the vegetable. Check out the recipe.

Ingredients
250 gms bitter gourd
12 shallots
1 tomato
3 green chilies
1 tsp turmeric powder
2 tsp coriander powder
2 ½ tsp chili powder
Coconut shards as required
½ cup first extract of coconut milk
1 ½ cups second extract of coconut milk
½ cup hot water
½ tsp mustard seeds
3 dried chilies
Curry leaves as required
Coconut oil as required
Salt as required

Preparation
Cut the bitter gourd into thin slices
Marinate the bitter gourd slices with turmeric powder, chili powder and salt
Heat coconut oil in a pan
Sauté the marinated bitter gourd until they turn dry (this would reduce the bitterness)
Set the dried bitter gourd aside to be used later
Add some more coconut oil into the same pan
Fry the coconut shards; add some salt too
Now add shallots, turmeric powder, coriander powder and chili powder
Sauté until the raw smell of the powders is gone
Add tomato and sauté until it turns soft
Pour hot water and mix everything well
Close the lid and cook
Now add the fried bitter gourd
Add the second extract of coconut milk
Stir continuously so that the coconut milk wouldn’t be curdled
Season the dish when the gravy begins to boil
Now add the first extract of coconut milk
Turn off the flame when the gravy begins to bubble up
Heat coconut oil in another pan
Splutter mustard seeds
Roast dried chilies and curry leaves
Add this tempering into the bitter gourd curry
Mix well
Enjoy delicious bitter gourd – coconut milk curry with rice, chapathi or appam.