Pavakka theeyal / Bitter gourd theeyal

Ingredients:

Pavakka/Bitter gourd - 1 cup, cut into thin slices
Shallots - 1 cup
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Tamarind - small lemon sized
Dry red chilly - 6 - 7
Coriander seeds - 1 tbsp
Oil - 2 tbsp
Salt to taste

Tempering

Oil -1 tsp
Mustard seeds - 1 tsp
Red chilly - 1-2
Curry leaves - 1 sprig

Method:

1. Slice the pearl onions length wise.
2. In a pan, roast the shredded coconut till it changes to light brown stirring continuously. Now add the red chilly and coriander and roast for another 1 or 2 minutes. Allow it to cool and then grind it to a smooth thick paste adding little water (max 1/2 cup).
3. Meanwhile soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
4. Return the pan to heat, add oil and the onions. Saute the onion for 2-3 minutes. Then add pavakka pieces and saute for 2-3 minutes.
5. Then add about 1 and half cups of water ( or enough water to cook the onion and pavakka). Add salt and turmeric powder, give a stir and allow it to cook for about 10-15 minutes or until the pavakka is fully cooked and soft.
6.  Now add the tamarind extract and boil it for 1 minute. Then add roasted coconut paste and little water(if the curry is very thick). Check for salt. Bring it to boil for a minute and switch off the heat.
7. In another pan, heat oil . Add mustard seeds and  red chilly. When the mustard seeds splutter add curry leaves and turn of the heat. Add this to the curry.

Serve hot with rice!