Bitterguord Peera Vattichathu

Bitterguord Peera Vattichathu


Bitterguord – 2 numbers, medium

Gamboge / Kudampuli – 4 small pieces

Grated coconut – 1 1/4 cups

Greenchilly – 2 numbers

Dry red chilly – 2 numbers

Shallots – 4 numbers, big

Turmeric powder – a generous pinch

Curry leaves – 2 sprigs

Water – 1/4 cup + 3/4 cup

Salt – 1 tsp/ to taste

Coconut oil – 1 tbsp


Divide each bitterguord into 2 parts lengthwise & chop each part into thin slices. Marinate the bitterguord slices with 1 tsp of salt & keep aside for 30 minutes. Squeeze the slices & wash them in water thoroughly.

Soak the gamboge in 1/4 cup of hot water for sometime.

Pound together the grated coconut, shallots, greenchilly, dry red chilly, turmeric powder & 1 sprig of curry leaf using mortar & pestle. Mix together the pounded mixture, the bitterguord slices,  gamboge along with the water it was soaked in, the remaining water & 1 tsp of salt preferably in a manchatti. Bring to a boil & cover cook on low heat for 30 minutes/ till the whole mixture turns dry.

Finally add the remaining curry leaves & coconut oil. Keep the dish covered for sometime so that it will absorb the flavours of the oil & curry leaves.

Sere hot with rice.

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