Tuesday, January 28, 2014

Paal Pavakkai/Bitterguard in milk

Did not find this on the net so far, strange...

2 bitterguards-sliced into discs, leave the seeds in.
2 onions-sliced-quanity should equal the fried slices of bitterguard
1 large tomato-cut into 1" cubes
1tsp fennel seeds
1tsp jeera
1" cinnamon
2 cloves
1tsp corriander powder
2 cups milk
1tsp chilly powder
1/2tsp turmeric

oil for deep frying.

Slice the bitterguard into roundels, not too thin.
Fry them up in oil till they are brown like chips. Rest them on tissues to pull out excess oil.
In a pan heat up a tblsp of oil.
Add the cinnamon, fennel, jeera and fry. Add the sliced onions and fry till translucent. Add the tomatoes, cook till tomatoes soften.
Add the turmeric, chilly powder and corriander powder. Fry for a minute. Add the bitterguard and salt. Cook for a minute. Add the milk and reduce heat to minimum and cook with lid on till it all thickens up. The bitterguard should soften up and almost all the milk should boil away.

Enjoy with roti/toast/rice.

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