Pavakai Peratal Karela Masala Recipes

PAVAKAI PERATAL (KARELA MASALA)

Steps:

• Soak the Tamarind in 1/2 cup warm water.
• Wash and Cut pavakai into small pieces removing all seeds.
• Add salt to the pavakai and let it sit for 1/2 hr.
• Cut small onions and tomato to small pieces.
• Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste.
• Remove the paste from the mixture and add the masala powders and salt to the ground mixture.
• Make sure you do not add too much salt as pavakai already has some salt in it.
• Rinse the mixture with 1 cup of water and reserve the liquid.
• Heat 1 tbsp.
• oil in kadai.
• Squeeze water out of the Pavakai and add it to the hot oil.
• Fry the pavakai till it becomes half done.
• Remove it from the kadai.
• Add 2-tbsp.
• oil to the same kadai.
• Using sesame oil will enhance the taste.
• Add mustard to the oil.
• Once it stops spluttering add curry leaves.
• Add onions and keep stirring till the onion becomes soft and starts changing colour.
• Add tomato and stir for 2 min.
• Add the ground mixture and the reserved 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.