Ingredients
Bitter gourd (Kakarakayi/Karela) – 2–3 small, chopped
Green chili – 1–2
Garlic – 1 clove (optional)
Tamarind – small lemon-sized ball
Salt – to taste
Oil – 1–2 tsp
Mustard seeds – ½ tsp
Curry leaves – few
Execution
1. Prepare Bitter Gourd
Wash, chop, and optionally sprinkle salt for 10 minutes to reduce bitterness.
Rinse and pat dry.
2. Grind
Grind bitter gourd, green chili, garlic, and tamarind into a smooth paste with little water.
Add salt to taste.
3. Temper
Heat oil → add mustard seeds & curry leaves.
Pour over the pachadi.
4. Serve
Serve as a side with rice or roti.
Additional tips
Soaking bitter gourd in salt water for 10 mins reduces harsh bitterness.
Add a pinch of jaggery for balanced flavor if desired.
Serve fresh; the flavor is best immediately after preparation.