Ingredients
- Bitter gourd (pavakka), deseeded and cut into thin half-moons — 2 medium
- Shallots (sambhar onions), thinly sliced — 8–10
- Garlic cloves, crushed — 4–5
- Fresh coconut bites (thenga kothu), thinly sliced into slivers — 2 tbsp
- Turmeric powder — ¼ tsp
- Kashmir red chilli powder — 1 tsp
- Black pepper powder, freshly cracked — ½ tsp
- Coconut oil — 1½ tbsp
- Mustard seeds — ½ tsp
- Curry leaves — 1–2 sprigs
- Salt — to taste
Method
- Toss the sliced bitter gourd with turmeric powder, red chilli powder, and ½ teaspoon of salt. Let it rest for 5–7 minutes so the spices coat evenly.
- Heat coconut oil in a wide, heavy-bottomed pan or uruli. Add mustard seeds and let them splutter.
- Add the coconut slices (thenga kothu) and sauté for a minute until they turn light golden.
- Add the sliced shallots, crushed garlic, and curry leaves. Sauté on medium flame until the shallots soften and turn translucent.
- Add the spiced bitter gourd slices into the pan and mix well with the aromatics.
- Sprinkle 1–2 tablespoons of water, cover with a tight-fitting lid, and cook over medium-low heat for 8–10 minutes, until the slices turn tender.
- Remove the lid, turn the heat to medium-low, and stir in the black pepper powder. Continue to roast uncovered for another 5–7 minutes, stirring occasionally, until the edges turn crisp and lightly caramelised.
- Turn off the heat and serve warm alongside rice, parippu, and ghee.
Tip: Sautéing the coconut pieces until golden first releases sweet nuttiness into the oil, which balances the natural bitterness of the gourd throughout the slow roast.
