Pavakkai or Bittergourd pitla

by - October 14, 2010

This is another mouth watering dish comes from South Indian kitchen. This dish is made with bittergourd without bitter taste. Goes well with Rice & dosa variety. It will become favourite dish even for bittergourd haters. Try it...............

Oil - 2 tbs
Mustard - 1/2 tsp
Fenugreek - 1/4 tsp
Curry leaves - as required
Chopped bittergourd - 1 (medium)
Thovar dal - 1/2 cup
Chana dal - 1/4 cup
Garlic - 2 pods (optional)
Hing - 1/4 spn
Curry powder - 2 tbs
Turmeric powder - 1/2 spn
Tamarind - 1 cup of tamarind juice from medium lemon size tamarind.
Jaggary - as required
Cocunut - 4 thin slice grinded into fine paste.
Salt - to taste
Water - 300 -400 ml


Pressure cook Thuvar dal, Chana dal with pinch of turmeric powder, Hing & Garlic.

If possible, pressure cook the bittergourd in seperate bowl with pinch of turmeric & water in same cooker. If not cook seperately.

Heat the pan & add oil. Add mustard & fenugreek to crackle.

Add Curry leaves & tamarind juice with turmeric powder, chille powder & salt

Allow it to boil, Now add cooked bittergourd & allow it to boil for other 7 mins.

To this gravy add cooked dals & allow it to boil for another 5 mins, Add water if required.

Add cocunut paste & jaggary to this gravy.

Allow it to boil for an ther 4 mins and turn off the stove.

Adjust salt to your taste & garnish with chopped corriander powder.

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