Pavakkai Paruppu Usili (Bitter Gourd Stir Fry - South Indian style)

 

           Pavakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where bitter gourd is cooked with lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

          You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 2 medium size bitter gourd, sliced
• 1/3 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder or as needed
• 1 tsp. Kashmiri red chili (opt)
• 2 tbsp. fresh grated coconut 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Marinate the  bitter gourd with some salt and turmeric powder for 10-15 minutes. Then rinse well and squeeze out all the water. 

          Heat oil in a pan and sauté the marinated bitter gourd along with salt to taste and turmeric powder till they are well done and tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds, asafoetida and urad dal. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

           Add the fried bitter gourd and fresh grated coconut. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                        Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric 

                        powder and 1/4 tsp. salt into a coarse paste without adding any water. 

                        Transfer the batter into a greased steel plate & steam for 15 minutes. 

                      Set aside to dry. Then crumble till it resembles bread crumbs. Keep aside. 

                       Marinate the bitter gourd with some salt & turmeric powder for 10-15 

                        minutes. Then rinse well and squeeze out all the water. 

                     Heat oil & sauté the marinated bitter gourd along with salt to taste and

                     turmeric powder till they are well done and tender. Keep aside. 

                              Heat remaining oil & temper with mustard seeds, asafoetida &

                              urad dal. Allow it to splutter.

                       Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds.

                      Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

                   Add the fried bitter gourd & coconut. Mix well & sauté for 1-2 minutes.

                               When done, add the chopped coriander leaves and lime juice.

                                Serve as a side dish with curd rice, sambar rice or chapattis.