In my blog on pavakkai masala itself,I have mentioned about the importance of this wonder vegetable of the diabetic people.As I mentioned in that blog,the taste of this vegetable if well cooked is mouth watering.Though many of us don't even go near this vegetable in the market,will one day be forced to cook this for some guest or relative.If you make this gravy exactly as given in this blog ,I am sure you will be for a great appreciation.
For the curry to be less bitter or not bitter at all make sure that while cooking pavakkai the cut vegetable has to be sauted in oil nicely till it is almost cooked(5 to 6 minutes in medium fire).
Another thing to be noted while making puli kuzhambu is that it should be cooked till at least 3 cups of the curry should get reduced to 1 cup .Coriander powder should be added to make the gravy thick.Too much of tamarind should not be used.The tamarind used for sambar itself will be enough
Bitter guard-1(medium size) Buy little less green and less thorn shaped for less bitterness
Sambar powder-11/2 teaspoon
Coriander powder-1 table spoon
Turmeric powder-1/2 teaspoon
curry leaf -little
Tamarind -little(as shown in the picture) or 2 teaspoons paste
jaggery-1 small piece
Mustard seed-1 teaspoon
Fennel seed-1 teaspoon
Fenugreek seed-1/2 teaspoon
Gingelly oil-2 table spoons
As I told earlier the taste of the curry depends on how you cook the gravy.
Keep the kadai in the stove.Season the gravy.Saute onions,garlic and tomatoes for a minute.Add the bitter gaurd pieces.Reduce the flame to medium and saute for 5 to 6 minutes.Meantime in 3 to 4 cups of water mix the tamarind,the salt needed,sambar powder,coriander powder and turmeric powder and add after the pieces are sauted well.Let the gravy cook for 5 minutes in medium fire.Then reduce the fire and cook till the gravy becomes thick and get reduced to 1/3 quantity.If the gravy is going to be served for non diabetic people, add a small piece of jaggery and cook for 2 more minutes.Adding jaggery will give an excellent taste to the curry