Easy Kerala Pavakka Roast / Deep Fried Bitter Gourd with Onions

Many of amma's recent side dishes are seasonal. She makes yummy dishes during one of our visits and while on your next, she has a handful of new ones! The funniest part is that she forgets how she made a particular dish, we would have thoroughly enjoyed during our previous holiday with her. That's her :). Very quick and smart in learning a recipe and very forgetful :)

I pictured this pavakka roast she made during our last visit. Our maid Suma helped her with this one and while I am blogging I am dismissing the thought of reconfirming the recipe with her simply because she would have already forgotten about this :)
Typing simple the recipe with the aid of a crude note I made then along with the abundant step wise pictures I clicked along that day.. :)

I have noted that in Kerala, the bitter gourd is sliced long while in Tamil Nadu the vegetable in sliced round and thin for making the dry roasted version.

 Kerala Pavakka Roast
Serves 2-3
Time needed 40 minutes

You Need:

Bitter gourd/ Pavakka - Sliced long as one inch pieces. Need not be very thin. - 2 cups
Coconut bits/thenga kothu - 1tbsp
Big onions - sliced thin- 1 cup, heaped
Green chilles- 3-4 slit lengthwise
Coconut oil- 1/2- 3/4 cup- to fry
salt - to taste

Method:




Boil bitter gourd in just enough water adding green chillies and salt and cook till half done. Drain excess water and add in the coconut bits.




Keep ready the sliced onions. Heat oil in a wok and begin with 1/2 cup of boiled 'pavakka'. Keep the flame to minimum and continue frying till the pcs turn brown and crisp. Drain using a slotted spoon and arrange on a flat vessel. Repeat as batches until you are done with frying. In the remaining oil saute the onions till brown and crisp ( pour a little more oil if necessary) Drain the fried onions and top the fried 'pavakka'.

Serve hot with steamed rice and sambhar 

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Pavakka Thoran/ Bittergourd Stir-fry with Coconut ..mingled with memories!..

Prologue

Thomas B. Sebastian, the ‘Prefect’ of Class IV was undoubtedly the outstanding student of our class, appointed specially by the class teacher Ms. Alexander(one of my holy terrors ;) of those days..).

Tom excelled in everything he did.

Be it studies, music, sports…the ‘Class Prefect’ saw to it that the class was ‘Perfect’ in every way!. Even the lunch break was not spared.He would inspect every single classmate making sure he or she was not taking back home, the ‘left overs’ in their respective lunch boxes.

Well, as a child(as any normal kid, I swear:)) I pushed away this pale green vegetable whenever on the table, in whatever avatar it would appear that had always topped the personal “Ever Hate List” :)!..
My ‘clever’(rather humiliating here ;))Mom, very much aware of the above ‘lunch time supervision’, would sneak in this bitter tasting veggie in my lunch box, mostly in thoran form, claiming the added coconut would bring down its bitterness, nutrients well preserved and preferably a healthier version to the fries..
Come lunch break, Tom(whose seat was unfortunately right beside mine) would monitor till I finished the last speck, leaving me depressingly helpless ;)!!..

........

.....
The dislike towards this veg faded away over the years and now on the contrary I am specific to include the same dish in my weekend lunch….the same way my mom prepares,(no more sneaking in my children's tuck boxes, as they are smarter than me, inspecting thoroughly the packed lunch or at least they never had an efficient prefect like my good ol’ pal Tom!).

The sweet memories linger whenever I cook this bitter vegetable.. :)...


*Pavakka/Karela/Bittergourd- cut finely-a cup
Thick tamarind pulp-a tsp
Salt-to taste

Pulse to a coarse mixture(should be crumbly and dry);

Grated coconut-1/2 cup
Shallots -2
Garlic pod-1-2
Red chillies-1-2 or ½ tsp chilly powder(according to your spice level)
Turmeric powder-1/4 tsp
Cumin seeds/powder-1/4 tsp
Water-a tbsp

To season;

Coconut Oil-a tbsp(or any oil you use)
Mustard seeds-1/4 tsp
Shallots- cut finely –a tbsp

Urad dal-1/4 tsp
Curry leaves-a sprig


*Let the bitter gourd be fleshy and pale green/yellow coloured.The darker the hue, more bitter the taste.

1. Transfer the cut vegetable into a shallow pan of boiling salted water just enough to immerse the pieces.Let it simmer for not more than a couple of minutes or until ‘just’ cooked.Drain away the water.(this is to reduce the bitterness of the veg.You can avoid this step and directly proceed with the raw pieces of the veg, too).

2. Heat oil in a pan, splutter mustard seeds, brown the urad dal, fry the shallots till brown and throw in the curry leaves.

3. Add the coarsely ground mixture.Keep the flame low.Sauté continuously so as to get rid of the raw smell taking care not to let it stick to the bottom.

4. Add the precooked veg(if you'd skipped the precooking part,add 2 tbsps of water along with the veg and cook till half done, keeping the pan closed).
Sprinkle water if too dry.Mix well.Add the tamarind pulp and salt.Keep the pan closed and let it cook for 10-15 minutes, in minimum flame.

5. Remove from fire when the spices coat all over and the dry consistency is reached. Check salt.
Serve hot with boiled rice and curry.


Epilogue

Thomas, the state rank holder of our school in the public exams and later in college university, completed his education in Bits Pilani, is currently based in the US with his lovely family.
I’d not met him ever since we left college but fortunately he had come down to our home town for a short holiday, 2 months ago.
I was lucky enough to be there in town at that time, co-ordinating the college meet and desperately tried to bring him down for our reunion function.
The efforts failed.
On the day of the get together, amidst all the cheer that was going on around me, we rambled on the phone for a while; the reminisces of our childhood days, after almost Two Decades!!.. :)

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