This traditional grinding stone reminds me of our domestic help grinding the ingredients for fish curry masala with great energy and that masala turns out to be tasterier than the mixi ground masala.
Today I tried out my hands on this and really enjoyed this new experience.
Pavakka / Bitter Gourd Errisery
- Bitter Gourd Two sliced
- Salt to taste
- Turmeric powder ½ tsp
- Chilly powder ½ tsp
- Grated Coconut 1 cup
- Pepper ½ tbsp
- Roasted rice 3 tbsp
- Oil 2 tbsp
- Mustard ½ tsp
- Dry red chilly 2
- Curry leaves few
- Fry bitter gourd in little oil
- Add salt, turmeric and chilly, stir for some time then sprinkle water and cover it and cook well
- Make a paste of grated coconut, pepper and roasted rice and add this paste to the bitter gourd.
- When it is well cooked remove it from the stove.
- In a pan take little oil, add mustard seeds, dry chilly and curry leaves, stir for a minutes
- Add it on top of the cooked bitter gourd errisary
- Serve it hot along with rice or roti.