DISH NAME : PAVAKKA MAANGA CURRY (BITTERGOURD AND MANGO CURRY)

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Description

This curry is usually made in Kerala households. The bitterness of bittergourd is balanced with the sweetness of coconut milk and sourness of mango. Since the gourd is very bitter, only a small qty is added.

Note

1) If you cannot tolerate the bitterness of the gourd at all, then apply little turmeric and salt to the gourd and keep aside for about 20 minutes. Squeeze out all the water before adding to curry. Of course you will be squeezing out some of the medicinal benefits also.
2) The qty of mango should either be decreased or increased according to the sourness of mango. Curry should be moderately sour.

Method

1) Cook bittergourd in 2nd extract coconut milk with turmeric, chilli, chilli powder, corriander powder, ginger, shallots, onion sliced and salt added.
2) When gourd is just cooked, add mango and cook. Do not add all mangoes together. At this stage, after half cooking mangoes, check for sourness and add more if necessary. I used sour mangoes.
3) Once the sourness is adjusted and all veggies are cooked, add 1st extract thick coconut milk. Let it come to a simmer. Do not boil. Remove from fire.
4)To temper, heat coconut oil, add shallots and curry leaves and fry till shallots are golden brown.
5) Pour this over curry and keep covered for 10 minutes.

Serving Suggestions

Serve with rice.