### TranslatedIngredients: 500 grams Karela (Bitter Gourd/ Pavakkai) - cut into small dices (remove excess seeds from inside),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/4 teaspoon SSP Asafoetida (Hing),2 sprig Curry leaves - torn,1/2 teaspoon Sambar Powder,1/2 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),2 tablespoons Jaggery - or more to suit your taste,1/4 cup Roasted Peanuts (Moongphali) - coarsely pounded,2 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - small bunch,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Pavakkai Poriyal Recipe, we will first cook the diced bitter gourd (Karela/ Pavakkai) in the pressure cooker for three  whistles along with turmeric powder, salt to taste and 2 tablespoons of water. You can also alternatively steam the Pavakkai using a steamer. See recipe of how to cook vegetables in a pressure cooker.Once the bitter gourd is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, and urad dal and saute until the dal becomes golden brown and crisp. Once done add the asafoetida and curry leaves and stir for a few seconds. Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery. Stir til the jaggery melts and gets well combined.Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients.After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot.Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal.