Bittergourd Thokku/ Paavakkai Thokku

I have tasted this thokku somewhere in a restaurant when we were in Chennai.  I am not able to recollect the name of the restaurant. I tried this couple of days back and it came out very well.  Here goes the recipe.


Ingredients:-

1. Bittergourd/Paavakkai - 2 -( Medium sized-finely chopped)
2. Onion - 1 (big-finely chopped)
3. Tomato-1 (medium sized-finely chopped)
4. Turmeric powder - 1/2 tsp
5. Red chilli powder - 1 tsp (according to taste-I used the kashmiri Mirch)
6. Salt to taste
7. Tamarind - 1 medium lemon sized ball
8. Jaggery - 1 tsp (optional)
9. Sesame Oil - 1/4 cup
10. Mustard seeds - 1 tsp
11. Curry Leaves - few

To Grind:-

1. Raw rice/pachharisi - 2 tsp
2. toor dhall - 1 1/2 tsp
3. Cumin seeds - 1 1/4 tsp

Soak the tamarind in water and squeeze the juice out of it and keep it aside.  Meantime, dry roast the ingredients given for grinding and let it cool and grind it.  Keep it aside.  Take a heavy bottomed pan, preheat the oil, splutter mustard seeds and add chopped bitter gourd to it and saute for couple of minutes.  When the bitter gourd starts changing color, add onion and saute for 3 minutes.  When the onion turns into pink color, add tomato pieces to it, add turmeric powder, chilli powder and salt and let it cook for couple of minutes.  When everything mixes well, add the tamarind juice now along with jaggery and let it cook/boil for 5 to 7 minutes till bitter gourd cooks well.  In this stage, add the ground powder and mix well and let it be on the stove for couple of minutes.  Turn off stove and garnish it with curry leaves and store it once it cool.  We can keep this thokku for a week to 10 days. This thokku can be used as a side for idly, dosa and also for curd rice.  I spread this thokku in my roti as roll it and take it for my lunch. Also, I spread this in between my breakfast bread toast and had it as sandwich.  I really liked it.