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By: Deepa Sujesh

Ingredients :-

Bittergourd/pavakka - 3 medium size
Pearl onions/small onions- 1/4 cup finely chopped
Green chilli -2 slit
Plain yogurt/curd - 1 cup or as needed
Salt to taste

For Grinding :

Grated coconut - 1/4 cup
Mustard seeds -1/2 tsp

For the seasoning :

Oil -2 tsp
Mustard seeds -1 tsp
Red Chillies - 2
Curry leaves - a spring

Preparation :-

Wash and cut bitter gourd lengthwise. Discard the seeds and chop the bitter gourd finely.

Peel and chop onions finely. You can use 1 big onion, if you do not find time to peel small onions/pearl onions.

Grind grated coconut, mustard seeds with a little curd to a smooth paste and keep it aside.

Method :-

Heat oil, add onions, slit green chilli and saute until onions turn transparent.

Add chopped bitter gourd and cook until light brown and tender.

Add the ground paste and cook for a few more seconds. Switch off the heat and leave it to cool.

Add curd and mix well.

Heat oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the kichadi. Serve as a side dish for rice.

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