Pavakkai / Bitter Gourd Kuzhambu

When we think of bitterness, bitter gourd (pavakkai) instantly comes to mind. While most of us wrinkle our noses at the mere mention of this vegetable, my mother's pavakkai kuzhambu recipe changed my perspective entirely. Through her cooking, she taught us not just to tolerate, but to appreciate this humble vegetable that's truly a medicinal powerhouse disguised as food.

Before sharing my mother's cherished recipe, let me tell you why this vegetable deserves a place of honor in our kitchen:

• The fresh pods work wonders as a natural remedy for respiratory issues like asthma, cold, and cough
• Rich in antioxidants that fight free radicals, helping maintain youthful skin
• Contains compounds similar to insulin that naturally help reduce blood sugar levels
• Packed with vitamins and minerals that strengthen our immune system

Ingredients:

• Bitter Gourd - ¼ Kg.
• Tomatoes - 2
• Small Onions - 20
• Garlic cloves - 10
• Turmeric Powder - ½ tsp.
• Chilly Powder - 2 tsp.
• Dhania Powder - 3 tsp.
• Fennel seeds - 1 tsp.
• Cumin Seeds - 1 tsp.
• Tamarind - small lemon sized
• Green Chillies - 4 (Slit Lengthwise)
• Gingelly Oil - 3 tsp.
• Coriander Leaves - a handful

Method:

• Soak tamarind in hot water and take the juice and keep aside.
• In a pan heat oil and add fennel seeds, cumin seeds and wait till it splutters.
• Now add slit green chillies and small onions and fry well till the onions cook well.
• Now add garlic and tomatoes cut into fine pieces and fry well.
• Add the bitter gourd sliced into round small pieces and fry till raw smell goes.
• Now add turmeric powder, chilly powder and dhania powder and fry for 2 minutes.
• Add tamarind water, salt and little water and boil till it thickens.
• Switch off the stove and add coriander leaves.
• Tasty bitter gourd kuzhambu is ready to be served.