Pavakka Mezhukkupuratti | Spicy Kerala Style Bitter Gourd Stir Fry

Pavakka Mezhukkupuratti | Spicy Kerala style Bitter gourd fry 

INGREDIENTS : 

1. Pavakka,bitter gourd,sliced - 2 medium 
2. Onion sliced - 1/4 cup 
3. Kashmiri chili powder - 3/4 to 1 tsp( or to taste) 
4. Turmeric powder - 1/4 tsp 
5. Salt - to taste 
6. Curry leaves - few 
7. Coconut oil - as required 

INSTRUCTIONS : 

• Heat oil in a heavy bottomed pan,add sliced pavakka/ bitter gourd ,onion and curry leaves.Spread it evenly in the pan and cook over medium heat,stirring well in between.
• Cook until it turns slight golden brown.Now add chili powder,turmeric powder and salt to taste.Mix well until combined.
• Reduce the flame to low and saute until it turns golden brown. 

NOTES : 

• Add 1 tbsp of coconut pieces along with onion,if desired.

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Kerala Olan - Onam Sadya Recipe

Kerala Olan (ഓലന്‍) - Onam Sadya Recipe

INGREDIENTS : 

1. Black-eyed beans (vanpayar) – ½ cup
2. Ash gourd (kumbalanga) – 2.5-3 cups, cut into cubes
3. Green chilli – 3-4, slit lengthwise
4. Water – 3.5 cups
5. Thick coconut milk – ¾ -1 cup
6. Salt
7. Curry leaves
8. Coconut oil

INSTRUCTIONS : 

• Pressure cook the beans (vanpayar) with 1.5 cups water (refer notes). Strain the stock and keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
• Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
• Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.
• The curry has a thick consistency.

NOTES : 

• I didnt soak the beans before cooking.
• I pressure cooked it directly. 
• After the first whistle reduced the flame to low-medium and cooked for 6-7 whistles. 
• Kept closed till pressure drops. 
• I didnt add the stock of cooked beans to the curry.
•  However in some recipes, they add it to the curry and it gives a reddish tint to Olan. 
• The curry tends to thicken as it rests. 

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