Hmmm, bitter gourd and coconut milk, sounds like not good combination, isnt it? I had the same thoughts until I tasted this combo. Its absolutely delicious. We got introduced to this curry through Sheela aunty, one of our close family friend. She is an awesome cook and this is one curry that I learned from her. The bitterness from vegetable/pavakka is balanced out with the sweetness from coconut milk. Its an easy to cook curry and goes well with rice, appams, idiyappams etc. Hope you all will enjoy too …
Bitter gourd 2 medium, cut to thin rounds
Onion 1 medium, thinly sliced
Green chilly 3-4, slit
Ginger 1 TBSP, chopped
Thick coconut milk 1 cup
Mustard seeds ½ tsp
Salt as needed
Coconut oil 1 tsp
Curry leaves a few
Wash and cut the bitter gourd into thin rounds, make sure to remove the inner flesh and seeds.
In a deep bottomed pan, add the bitter gourd, onions, green chilly, ginger, salt and water to just cover the vegetables. Cook this at medium heat till vegetables are soft and cooked well. Add the coconut milk and cook till boiling. In another pan, heat oil and splutter mustard seeds and curry leaves. Pour this over the curry and gently mix. Enjoy with rice.