Pachadi is prepared in two different methods - some are prepared with fresh curd while the other method is we have to cook the vegetable along with onions and tomatoes. Bitter gourd pachadi is prepared by the second method. Since bitter gourds have bitterness we have to add a good amount of chopped onions, chopped tomatoes, tamarind extract and finally a piece of jaggery. The coconut paste is the main ingredient in our cooking, so it is included in this dish also. There are many dishes with bitter gourd that we regularly prepare for our lunch, but this bitter gourd pachadi is extremely different with different flavours. This recipe is also similar to my ladies finger pachadi and the only extra ingredient in this dish is the jaggery. We will see the recipe in detail with step by step instructions.
Bitter gourd Pachadi Recipe
Bitter gourd Pachadi with step by step photos
Soak the tamarind in hot water for 20 minutes.
Extract the tamarind pulp with 1.5 cups of water.
Grind the coconut, small onions and cumin coarsely.
Heat the coconut oil in a heavy bottomed kadai and add the onions. When the onions turn soft, add the chopped bitter gourds. (You can also use finely chopped small onions).
Next, add the tomatoes and saute till the tomatoes turn mushy.
Add the tamarind pulp and the turmeric powder. Mix them well.
Add the required salt and let the bitter gourds to cook in the tamarind pulp for 5 minutes.
Next, add the powdered jaggery and mix them well.
After a few minutes, add the ground coconut paste and the asafoetida powder.
When the pachadi boils well add the curry leaves and turn off the heat. Heat oil in a small pan and add the mustard and urid dal. When it splutters add it to the hot pachadi and mix them well.
Serve it with Sambar, Rasam or any other South Indian Kuzhambu dishes. You can also prepare pachadi without coconut small onion paste.