Ingredients

• Bitter gourd (karela) - 2
• Green chillies -
• Grated coconut - 1/2 cup
• Mustard - 1 tsp
• Curd - 1/2 cup
• Curry leaves - few
• Salt
• Oil

How to Make Pavarkai chutney

• Finely chop the karela. Add salt and remove the excess water.
• Put oil in kadai and fry karela till golden brown. Allow it to cool.
• Make a paste of grated coconut, green chillies and 1/2 tsp mustard.
• Add the paste and curd to the fried karela and mix well.
• Heat oil in a pan and splutter 1/2 tsp mustard and curry leaves and pour into the chutney.
• Goes well with rice and chapattis.