Authentic Pavakka Recipe – Bitter Gourd with Coconut & Mustard Seeds

Last Updated on 1 month by Neha Deshmukh

Authentic Pavakka Recipe – Bitter Gourd with Coconut & Mustard Seeds

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pavakka, or bitter gourd stir-fry with coconut and mustard seeds. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. Don’t let the “bitter” in bitter gourd scare you; when prepared right, it’s absolutely delicious! This recipe balances that slight bitterness with creamy coconut and a lovely tempering of mustard seeds.

Why You’ll Love This Recipe

This Pavakka recipe isn’t just about flavor; it’s about tradition. It’s a simple dish, but packed with goodness and a unique taste that’s surprisingly addictive. It’s a fantastic side dish with rice and roti, and it’s also a great way to add some healthy greens to your diet. Plus, it comes together pretty quickly – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to make this authentic Pavakka:

• 4 pavakka/bitter gourd
• 2 green chilies
• 2 sprigs curry leaves
• ½ cup grated fresh coconut (about 80g)
• 1 teaspoon mustard seeds (about 5g)
• 1 cup yogurt (240ml)
• ½ teaspoon salt (about 3g)
• ¼ cup peanut oil (60ml)
• 1 teaspoon coconut oil (5ml)
• 1 red chili

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Pavakka/Bitter Gourd varieties: There are different types of bitter gourd. The long, slender ones tend to be less bitter than the shorter, rounder varieties.
• Fresh Coconut vs. Dried: Freshly grated coconut is always best for that authentic flavor and texture. But if you can’t find it, unsweetened desiccated coconut will work in a pinch – use about ½ cup and soak it in a little warm water for 10 minutes to soften it.
• Mustard Seed types: Black mustard seeds are traditionally used, and they give a lovely pungent flavor. You can also use brown mustard seeds if that’s what you have on hand.
• Regional Oil Preferences – Peanut vs. Coconut: In South India, coconut oil is often preferred for tempering, while in other regions, peanut oil is more common for frying. Feel free to use whichever you prefer – both work beautifully!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the peanut oil in a skillet over medium heat. Add the sliced bitter gourd, green chilies, and curry leaves. Fry until the bitter gourd is golden brown and slightly softened – this usually takes about 8-10 minutes.
2. Once fried, drain the bitter gourd on a kitchen towel to remove excess oil. Sprinkle with salt and lightly crush it with the back of a spoon. This helps release more flavor! Set aside.
3. Now, let’s make the coconut-yogurt paste. In a blender or food processor, grind the grated coconut, mustard seeds, and yogurt into a smooth, fine paste. Add a splash of water if needed to help it blend.
4. In a bowl, mix the coconut-yogurt paste with the fried bitter gourd and the remaining yogurt. Give it a good mix, ensuring everything is well coated. Let this sit for at least an hour – this allows the flavors to meld together beautifully.
5. Time for the tempering! Heat the coconut oil in a small pan. Add the remaining mustard seeds, red chili, and curry leaves. Let it sizzle until the mustard seeds start to crackle – be careful, they pop!
6. Finally, pour the tempering over the bitter gourd mixture. Mix well and serve immediately with hot rice or chapati.

Expert Tips

• Don’t overcrowd the pan when frying the bitter gourd. Fry in batches if necessary to ensure it gets nicely browned.
• The longer you let the Pavakka sit after mixing with the coconut-yogurt paste, the better the flavors will develop.
• Adjust the amount of green chilies to your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or coconut yogurt.
• Spice Level Adjustment: Add a pinch of red chili powder to the coconut-yogurt paste for an extra kick.
• Regional Variations:
  • Kerala Style: Add a pinch of turmeric powder to the coconut-yogurt paste for a vibrant color and earthy flavor.
  • Maharashtra Style: Include a small piece of jaggery (gur) to the tempering for a touch of sweetness.
• Festival Adaptations: My aunt always makes this during Onam and Ugadi, adding a little extra coconut for a richer flavor.

Serving Suggestions

Pavakka is best served hot and fresh. It pairs wonderfully with:

• Steaming hot rice
• Warm chapati or roti
• A side of dal (lentils)
• A cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is pavakka/bitter gourd good for diabetes? Yes, bitter gourd is known for its potential health benefits, including helping to regulate blood sugar levels.
• How do I reduce the bitterness of pavakka? Salting and soaking the sliced bitter gourd for about 30 minutes before frying can help reduce its bitterness.
• Can I use frozen coconut for this recipe? While fresh is best, you can use frozen grated coconut. Thaw it completely and squeeze out any excess water before using.
• What is the best way to grind the coconut paste? A high-powered blender or food processor works best. Add a little water if needed to get a smooth paste.
• Can this dish be made ahead of time? You can prepare the coconut-yogurt paste and fry the bitter gourd ahead of time. Store them separately and combine just before tempering and serving.

Enjoy this little piece of my family’s culinary heritage! I hope you love it as much as we do. Let me know in the comments how it turns out for you!