Cut pavakkai into small pieces and mix with a little salt and turmeric powder and cook for 3-4 minutes in microwave. If cooked in other than a microwave, add a little water and cook the same for about 5 mins. Set aside. Boil thovaram paruppu and kadalai paruppu separately and set aside.
Now fry with a few drops of oil, red chilli, daniya, perungayam, seeragam and coconut.
Once the coconut turns slightly brown in colour, remove the same from the heat and set it aside to cool.
Now once these have cooled grind them coarsely.
Soak the tamarind in a cup of water.
Then heat oil in a deep pan and then add mustard seeds, curry leaves and lenthil.
Wait for them to splutter.
Then add one onion and fry till lightly brown.
Then add the cooked pavakkai and stir-fry for a few minutes.
Then add salt, and the paste to the pavakkai.
Stir-fry for a few minutes.
Then add the tamarind water and let the pavakkai cook well.
Then add thovaram paruppu first and let it cook for a few minutes.
Add kadalai paruppu and close the pan for another 5 mins.
Your pavakkai pitlae is ready to eat.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.