Bitter gourd Pulao

Other names - Karela Pulao / Pavakkai Pulao / Pavakkai rice / Pavakkai sadam

Prep Time: 15 min (excluding soaking time of rice & bitter gourd)
Cooking Time: 35 min
Serves: 3

Ingredients

1. Basmati rice - 1 1/4 cup
2. Turmeric powder - 1/4 tsp
3. Ghee - 1 tbsp
4. Green cardamom pods - 5
5. Black cardamom - 2
6. Cinnamon stick - 1 inch piece
7. Cloves - 4
8. Mace - 1
9. Star anise - 1
10. Bay leaves - 3
11. Thick coconut milk - 2 tbsp
12. Water - 3 cups + 1 3/4 cup
13. Salt - 1/2 tsp

Vegetables

1. Bitter gourd (lightly scraped & sliced) - 2 medium sized
2. Sesame oil - 2 tbsp
3. Peanuts - 2 tbsp
4. Raisins - 2 tbsp
5. Red chillies (deseeded) - 10
6. Onion (sliced) - 1 large sized
7. Carrot (grated) - 1/2 cup

Other Ingredients

1. Cumin powder - 1 tsp
2. Sambhar powder - 1 tsp
3. Kitchen king masala - 1 tsp
4. Red chilly powder - 2 tsp
5. Salt - 1 tbsp + 1 tsp
6. Brown sugar - 4 tbsp
7. Dilute tamarind extract - 1/4 cup + 1/4 cup

Method
Step I

1. Wash basmati rice and soak in 3 cups of water along with turmeric powder for half an hour.
2. Heat ghee in wok, add all the spices & saute for few min.
3. Add the drained rice and stir fry until dry.
4. Transfer contents to a vessel, add salt, thick coconut milk, one three by four cups of water; stir well.
5. Pressure cook for 4 to 5 whistles; give a standing time to open lid.
6. Spread rice in a wide plate & allow to cool.

Step II

1. Wash and lightly scrape the outer surface of bitter gourd; slit vertically in to two halves, deseed and slice in to thin strips.
2. Add a tbsp of salt, quarter cup of tamarind extract, mix well, cover with lid; set aside for half an hour.
3. Squeeze bitter gourd slices and discard excess water.

Step III

1. Heat sesame oil in wok on medium flame; add peanuts, raisins, red chillies; saute for few min.
2. Add onions and saute until translucent; add grated carrots; stir fry for a min or two.
3. Add bitter gourd slices; stir fry in high flame for 3 min.
4. Add cumin powder, sambhar powder, kitchen king masala, red chilly powder, one tsp salt; saute for another 3 min.
5. Add four tbsp of brown sugar, quarter cup of tamarind extract; stir fry for another 3 to 5 min; check in between to adjust the quantity of salt.
6. Stir fry bitter gourd mixture until golden brown and crisp; add cooled rice and mix well.
7. Check once again to adjust the quantity of salt, brown sugar & tanginess.
8. Serve hot bitter gourd pulao with pappad and raita of your choice.