Bitter Gourd/Pavakka Thoran

Uniquely bitter yet wonderfully tasty!! Oxymoron??
Well, if you use pavakka in theeyal, Aviyal etc, ofcourse, it will be bitter. But try this thoran once, and your idea of bitter gourd will completely change. I love this thoran and it could be the onion and grated coconut thats responsible for the enhanced taste.

Bitter Gourd: 1
Coconut grated: 1/2 cup
Green Chillies chopped: 3
Onion: 1 medium chopped
Turmeric Powder: a pinch
Curry leaves: a sprig
Mustard: 1/2 tsp
Coconut oil: 1 tbsp
Salt: as required

Finely chop the bitter gourd like in the picture. (somewhere in between chopping and grating)
In a kadai, heat oil, splutter mustard.
Throw in the onions, green chillies and curry leaves.
Saute for 2 minutes on low flame and then add the finely chopped bitter gourd, coconut, turmeric powder and salt.
Mix everything properly, sprinkle water and cook on low flame with the lid on.
After a few minutes, stir again and cook closed till done.
Serve with rice.


  1. Never tried pavakka this way, looks really good.

  2. We lived in New Delhi for 5 years and ate this vegetable often. Here in Rome we can find it in Piazza Vittorio market, where we get our Indian spices and vegetables. I am following you from Rome but I am Siciliana.

  3. Thoran with loads coconut looks absolutely stunning.

  4. Oooh! Yummy! This looks so irresistible.