Pavakka No Fuss Curry

Ideal Recipe for People with no time on their hands and want a quick curry to accompany rice.

Ingredients :-

• Karela /Pavakka- Qty 2 approx 400 gms
• Ginger Paste- 1 teaspoon
• Garlic Paste- 2 teaspoons
• Cummin Powder- 1 teaspoon
• Coriander Powder- 1 teaspoon
• Coriander Leaves fresh
• Chilli Powder- 1/2  teaspoon
• Saffron-1 teaspoon
• Onions-200 gms  (or two onions)
• Amchur Powder-1 teaspoon (Optional)
• Sugar-1 teaspoon or more
• Vinegar&-1 tablespoon
• Fresh Lemon Juice-2 teaspoons -  2, one inch size
• Oil -1 table spoons
• Salt to Taste

Preparation Method :

1. Cut the onions - and coarsely chop into approximately 5 mm square flakes.
2. Finely Slice the Chillies diagonally.
3. Cut the Karela down the length, in the middle seperating it into two halves. 
4. Draw a teaspoon down the insides of the Karela to get rid of the seeds and pith.
5. Chop into fine thin slices approximate 3 mm thick ( half rings).  Optional if you have the time - to reduce the bitterness - soak in salt water for about 15 minutes and drain.  I dont - I like the little bitter taste.
6. In a wok  or your favourite cooking pot,  heat the oil till it just begins to breathe or smoke.
7. Add the copped Onions and Green chilles, stir and cook until the onions are glazed or look semi transparent. (approximately 5 minutes).
8. Lower the heat, add all the ingredients, except the Vinegar, lemon juice and sugar)  and stir together for  3 minutes.
9. Now, add the Karela to the wok and stir, adding water till all the ingredients are just covered. Raise the heat, when it comes to the boil, cover the wok or pot, lower the heat  to simmer and leave for about 10 minutes. (this retains the moisture and the flavours)
10. After 10 minutes remove the lid, taste for salt content,  and add the vinegar, sugar lemon juice and the salt to suit your taste, gently stirring as you add them in. 
11. Cover with the lid - simmer for another  2 to 3 minutes.
12. Transfer to the serving dish and wash up the Cooking pot or wok immediately. It cleans easily when vessels are still hot.
13. Garnish with a few Coriander leaves and serve hot.
14. You will love it with steamed rice.

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