1)  Pavakka (Bitter Gourd) – 1 medium
2)  Grated Coconut – 1 cup
3)  Chilly Powder – 2 tbsp
4)  Coriander Powder – 1 tbsp
5)  Turmeric powder – 1/2 tsp
6)  Whole black Pepper – 2
7)  Fenugreek – a pinch
8)  Red Pearl Onion – 6 , each cut in half
9)  Ginger grated – 3  tbsp
10)  3 pods (cloves) Garlic chopped
11)  Green chilly – 4
12)  Tamarind – size of a small lemon
13)  Salt
14)  Coconut oil
15)  Mustard seeds – a pinch
16)  Curry leaves – 1 sprig
17)  Red pearl onion – 2 , thinly sliced

Heat some oil in a pan and fry coconut till it becomes light golden. Add  chilly powder, coriander powder, turmeric powder ,  whole black pepper, fenugreek  and continue frying till it becomes dark golden without burning the ingredients.
Once this is cool, grind it without water. Add some water to the ground mix , stir well and Keep it aside.
Soak tamarind in 1 tablespoon water.
Steam pavakka, with  red pearl onion, grated ginger, chopped garlic, green chilly till it becomes soft.
Heat oil in a pan and saute the steamed pavakka mix for 5 minutes.
Drain soaked tamarind and extract the juice and discard seeds and veins and add this to pavakka.
When it starts boiling add  the ground coconut mix and cook till raw coconut smell is gone.
Heat some oil in a pan, splutter mustard seeds, add thinly sliced pearl onions , curry leaves and fry till a nice aroma  comes. Add the garnish to Pavakka theeyal and serve hot.

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