PAVAKYA THEEYAL / BITTER GOURD THEEYAL

Theeyal is a really popular vegetarian side-dish  in most houses in Kerala. Theeyal means burnt dish, referring to roasted coconut used as the main ingredient and is usually dark brown in color, flavored with tamarind. It goes well with rice and any side dish. It can be prepared with pearl onion, bitter gourd, brinjal, okra, yam, sometimes with mixed vegetables. Today I am sharing the recipe of bitter gourd theeyal.

INGREDIENTS:

Bitter gourd - 2 (medium)

Pearl onion - 10

Tamarind - small lemon sized

Jaggery - 1 tbsp
Turmeric powder - 1/4 tsp

Salt to taste

For Masala:

Coriander seeds - 2 tbsp

Fenugreek seeds - 1/2 tsp

Red chili - 5 to 6

Pearl onions - 8
Grated coconut - 3/4 to 1 cup

Curry leaves

Coconut oil - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Cut Pavakya/ bitter gourd and pearl onions into thin strips.

2. Soak the Tamarind in a glass of water and extract juice.

3. In a pan, heat coconut oil and fry chopped bitter gourd and pearl onions until it becomes golden brown.

4. Stir in between.

5. Add tamarind extract to this.

6. Also add turmeric powder, salt and jaggery.

7. Stir well. Close the vessel and cook for some time.

8. In another Kadai/ cheenachatti, add coconut oil, coriander seeds, red chili, fenugreek seeds, curry leaves, pearl onions and grated coconut.

9. Roast until it gets a nice dark brown color. 

10. Switch off the flame and continue stirring for few seconds to avoid burning.

11. When it cool, grind to a fine paste by adding little water. 

12. Add this paste to the cooked Pavakya, also add required water( around 1& 1/2 cup).

13. Combine well and bring to a boil.

14. Cook this in medium-low flame till the gravy thickens and the gravy starts leaving oil at the edges. Switch off the flame.

15. Heat some oil in another pan and add mustard seeds, red chillies and curry leaves. 

16. Pour the seasoning to the theeyal.

17. Serve hot with Rice!!!!