Pavakkai gojju is a bitter,sweet and, sour south Indian relish made of bitter gourd. In Tamil bitter gourd is called Pavakkai. Pavakkai gojju is actually a term used in Karnataka. In Tamil Nadu, it is known as Pavakkai thokku. Pavakkai gojju is perfect side dish for all the rice recipes and Indian flat breads. It can also mixed with steamed white rice. You may also like other simple side dish recipes like hotel style cabbage poriyal, aloo matar masala.

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Ingredients:

• 1/2 cup sesame oil
• 1/2 tsp mustard seeds
• 2- large onion – finely chopped
• 1 – large tomato- finely chopped
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 30 to 40 grams tamarind

(Soak the tamarind in one up water and exact the tamarind pulp. Discard the residue)

• 2 tbsp jaggery powder
• 5- garlic cloves
• 15-curry leaves

Marination:

• 500 grams bitter gourd
• 2 tsp salt
• 1 tsp turmeric powder

Procedure:

Step 1: Marination

1. Discard the seeds of the bitter gourd and scrap the inner white layer as much as possible. The white layer inside the bitter gourd is the reason for bitterness. Removing the white layer may reduce the bitterness.
2. Chop the bitter gourd into really small pieces.
3. Add the salt and turmeric powder to the chopped bitter gourd and mix well. 
4. Let the salted bitter gourd rest for an hour. After an hour, squeeze the bitter gourd and discard squeezed out the water.

Step 2:

1. In a heavy bottom pan, heat the sesame oil and when the oil is nice and hot, splutter the mustard seeds.
2. Add in the garlic cloves and prepared bitter gourd. Saute the bitter gourd until soft and, the raw smell goes away.
3. Make sure bitter gourd is shrunk to half the quantity and then add in the chopped onion. Saute the veggies until the onion is tender, followed by chopped tomato until all the veggies combine.
4. Season the pavakkai gojju with salt, red chili powder, coriander powder, cumin powder, and turmeric powder. Saute the spices for 2 seconds. 
5. Add in the tamarind water and mix well. Let the pavakkai gojju simmer for 10 minutes until the raw smell of tamarind water goes away and, the oil floats on the top.
6. Finally, add in the gajjery powder and Mix well. Let the pavakkai gojju simmer for five more minutes and turn off the stove.
7. Let the pavakkai gojju cool completely and store the gojju in an airtight container(preferably glass container).
8. Store the pavakkai gojju in the fridge for two weeks or so.

Summary

Recipe Name

Pavakkai Gojju

Author

Swaana

Date

2020-02-19

Prep Time

20M

Cook Time

60M

Total Time

1H20M