To start preparing the Pavakka Pachadi recipe, wash the bitter pumpkin first, cut it longitudinally and remove all the seeds. Cut it into small pieces.
Add 1 teaspoon of salt and a pinch of turmeric powder with bitter pumpkin slices and mix well. Keep it aside for 30-40 minutes. The bitter pumpkin would have left a little water. Scartoro. Sprinkle with little water again, mix and squeeze the bitter pumpkin slices with your hand. This helps to reduce the bitterness of bitter pumpkin.
Heat the oil in a background pan, add a chopped bitter pumpkin and brown. Continue to brown with low medium flame.
When bitter pumpkin is made of 75%, add chopped onions and bright.
In the meantime, prepare the Masala. It grinds the coconut, mustard, green chillies and salt with smooth water that adds little water.
When the bitter and onions are performed, add the pasta to the ground to the roasted vegetables, add curd or lacticello. Give a mix and let it gently boil to an average flame. Turn off.
The next step is to prepare the temperament. Heat the oil in a Tadka pan, add mustard seeds, when shooting, add red chillies, curry leaves and pour it over the paquo.
Pavakka Pachadi is ready to be tasted!
Serve Pavakka Pachadi together with Keerai Sambar, steam rice and Banana Thoran Credo for a delicious daily meal
