Pagarkkai Paruppu Masala Curry

#PagarkkaiParuppuMasalaCurry - #BitterGourdLentilMasalaCurry - #PagarkkaiParuppuUsili : #Pagarkkai colloquially #Pavakkai  in Tamil is called #Bittergourd in English. As the name suggests the taste is bitter. Many people don't like it because of its bitterness. But I like this vegetable very much.
I have already posted recipes to make Pavakkai kara curry and Pavakkai masala curry. This is also same as Pavakkai masala curry except that the masala will have soaked gram dhal.

Ingredients :
Pagarkkai ( Bitter gourd )                 : 200 gm ( 4 medium size )
Oil                                                  : 2 tsp
Turmeric powder                             : a pinch
Mustard seeds                                 : 1/2 tsp
Urad dhal                                        : 1 tsp
salt                                                 : 1/4 tsp

Ingredients for Masala :

Coconut scrap                                 : 3 tsp
Red chilly                                        : 1 ( adjust )
Cumin seeds                                    : 1 tsp
Fennel seeds                                    : 1 tsp
Coriander seeds                                : 1/2 tsp
Onion                                              : 1 small
Small Onion                                     : 3
Garlic cloves                                    : 3
Gram dhal ( Channa dhal )                  : 2 Tbsp
Salt                                                  : 2 pinches
Curry leaves                                     : 8 ( optional )
Coriander leaves                              : small quantity ( optional )

Curry leaves and coriander leaves small quantity to garnish.

Method :
Wash and soak gram dhal half an hour before start preparing this curry.
Wash Pagarkkai thoroughly in water 2 times.
Cut lengthwise into two. If the seeds are well formed remove them. Otherwise do not remove the center portion containing seeds.
Cut into 1/4 inch equal pieces.
Take 1/2 cup of water in a pressure cooker/pan.
Add salt and turmeric powder and then add chopped Pagarkkai pieces.
Pressure cook for one whistle.
Immediately release steam by lifting the weight or keeping cooker under running water.
Drain out the water and transfer into a bowl.
Keep aside.

Grind all the ingredients except onion and soaked gram dhal in a mixe.
At first run mixie without adding water.
Now add little water and grind coarsely.
Then add onion pieces and dhal.

Run for few seconds to split dhal into 2 to three pieces only.

Keep aside.

Keep a kadai on a stove over medium flame.
Splutter mustard seeds and then add urad dhal.
Add cooked pagarkkai only after urad dhal turns to golden color.
Saute for a few seconds.
Then add ground masala and mix well.
Allow to simmer on stove to evaporate water content and to make it dry.
Keep stirring at regular interval. At this stage 2 tsp of oil can be added if you are not really bothered about excess oil intake.

The curry tends to stick to the bottom of kadai because of gram dhal in the masala.
Once the curry turns to golden brown color transfer into a serving bowl.

Garnish with coriander and curry leaves.

Enjoy with Rasam rice or Curd rice.

Note : The curry comes out even more tastier with lots of oil and more gram dhal.
If you want to take off bitterness of Pagarkkai add a country tomato while grinding masala.
I haven't added tomato as I like the taste as it is.






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