Pavakai Peratal (Karela Masala)

Recipe by
Total Time:
15-30 minutes
Serves:5
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 5 - pavakai or karela.
  • 5 tbsp - coconut, shredded.
  • 7 - small onions.
  • 1 - tomato, medium (optional).
  • 1/5 tbsp - khus khus.
  • 1/2 tsp - Turmeric powder.
  • 1 tsp - chilli powder.
  • 1.5 tbsp - coriander powder.
  • 1 - tamarind, small Lemon size.
  • 1/2 tsp - mustard for tampering.
  • 6-10 - curry leaves.
  • salt as per taste.
  • 3 tbsp - oil.

How to Make Pavakai Peratal (Karela Masala)

  • Soak the tamarind in 1/2 cup warm water.
  • Wash and cut pavakai into small pieces removing all the seeds.
  • Add salt to it, keep it aside for 30 mins.
  • Cut the onions and tomato to small pieces.
  • Grind coconut, khus khus and tamarind to form a smooth paste.
  • Add masala powders and salt to the ground mixture.
  • Put the mixture in 1 cup of water and preserve the liquid.
  • Heat 1 tbsp oil in a kadai.
  • Squeeze water out of the Pavakai and add it to the hot oil.
  • Fry the pavakai till it becomes semi-prepared.
  • Remove it from the kadai.
  • Add 2 tbsp oil to the same kadai.
  • Add mustard to the oil.
  • Add curry leaves to it once it stops spluttering.
  • Add onions and keep stirring till the onion becomes soft and starts changing colour.
  • Then add tomato and stir for 2 minutes.
  • Add the ground mixture and the reserved the liquid from the mixture.
  • Once the masala starts boiling, add the pavakai and stir the mixture once.
  • Put a lid and let the pavakai cook.
  • Keep cooking till pavakai is well done and the mixture has a semi-solid consistency.
  • This can be used as a side dish or as a main dish to go with plain white rice.