Paavakkai (bittergourd) Thokku

Ground bittergourd

Paavakkai (bittergourd) Thokku
 
Subaddra Sankruti avatar
Subaddra SankrutiPublished on 7/29/2017

I learned this recipe from my mom. She found a way to make me eat bittergourd­čśä. Now I follow this to make my kid eat bittergourd­čśë. It is tasty, helathy and goes with anything from bread to upma. Shelf life is upto a month. Enjoy! P.S - I don't know the english name for "thokku". It falls under picke category­čść

viewed by 346

1 Comments

What you will need

500 grams bittergourd, chopped

Tamarind - size of a lemon (aprx 25 grams)

Dried red chillies 12

Salt to taste

Mustard 1 tsp

Turmeric powder & Asafoetida - a pinch

Sesame oil - 200 ml

How to cook

1

Soak & extract 2 cups of tamarind juice. Mix & pressure cook tamarind juice, bittergourd & chilli for 5 whistles. You can also cook them on stovetop until the bittergourd becomes soft.

Soak & extract 2 cups of tamarind juice. Mix & pressure cook tamarind juice, bittergourd & chilli for 5 whistles. You can also cook them on stovetop until the bittergourd becomes soft.

2

Once it is cooked, let it cool down to room temperature. Add salt & grind it to a smooth paste.

Once it is cooked, let it cool down to room temperature. Add salt & grind it to a smooth paste.

3

Heat oil. Add mustard, turmeric, asafoetida and the ground bittergourd mixture.

Heat oil. Add mustard, turmeric, asafoetida and the ground bittergourd mixture.

4

Now, this mixture is going to jump all over your kitchen. So cook it in a low flame with the lid on (don't tell me i din't warn u­čśë). Every 3 minutes, remove from flame & give it a mix to avoid splattering. Again put in on flame & close it.

Now, this mixture is going to jump all over your kitchen. So cook it in a low flame with the lid on (don't tell me i din't warn u­čśë). Every 3 minutes, remove from flame & give it a mix to avoid splattering. Again put in on flame & close it.

5

Continue this way until the oil starts to separate (aprx. 40 minutes). Cook for another 10 minutes stirring occasionally.

Continue this way until the oil starts to separate (aprx. 40 minutes). Cook for another 10 minutes stirring occasionally.

6

The end product consistency will be like a thick paste (refer video). Remove from flame. Cool it to room temperature. Refrigerate it in airtight container.

The end product consistency will be like a thick paste (refer video). Remove from flame. Cool it to room temperature. Refrigerate it in airtight container.

7

Tip - if you dont like the bitterness, you can add half a cup of jaggery while grinding the bittergourd.