PAVAKKAI THOKKU | BITTER GOURD THOKKU

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I was searching for some bittergourd recipes and came across this TV show.This is different from the other thokku varieties we make. It also has the subtle bitterness along with being sweet, sour and hot. I felt that the thokku tastes even more better when consumed the second day.We loved it with curd rice.It is a healthier alternative to pickles

Ingredients
Bitter gourd: 2 cups
Onion:1 cup
Tomato: 1.5 cups
Tamarind: small lemon size
Salt: to taste
Chilli powder: 1 tsp
Hing: a pinch
Turmeric powder: a pinch
Oil: 1/4 cup
Mustard seeds: 1/ 2tsp
Urad dhal: 1/2 tsp
Jaggery: 2 tablespoon (optional)

To fry and grind:
Raw rice: 1 tsp
Toor dhal : 2 tsp
Cumin seeds (Jeera): 1 tsp

Procedure:

1. Wash and deseed the bittergourd and cut into small cubes
2. Heat the oil in a pan and mustard seeds.Once its starts spluttering add the urad dhal and curry leaves
3. Add the chopped bittergourd for fry for around 5- 7  minutes
4. Next add onions and fry until they are translucent
5. Add the tomatoes now and saute.Also add chilli powder and turmeric powder
6. Extract the tamarind juice and make around 2 cups of extract
7. Now add the tamarind extract and let it cook in low flame until all the moisture is absorbed. The pan can be closed.
8. Meanwhile dry roast the rice, toor dhal and cumin seeds
9. Allow this to cool and grind it to a fine powder
10. Add this powder to the thokku. Also add jaggery and salt at this stage
11. Mix everything well and remove from flame

Notes:
After adding the tamarind extract cook only in low-medium flame.It will take some time to cook completely
This can be prepared without adding onions too
It stays well for around 10 days when refrigerated

Step by Step Pictures:

Fry the ingredients and grind it

Temper and fry the bitter gourd

Fry until color changes

Add tomatoes,spices and tamarind water and let it cook

Cook until the it becomes thick and the oil separates