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Kaipakka /Pavakka Kitchadi
 As we are getting ready for Vishu which marks the beginning of a new year in Kerala, we are adding some more recipes to our sadya collection. Though bitter gourd is not a friendly dish to many palettes, this recipe is definitely worth trying. We also have another variation made with okra/vendakka. Prep time: 15-20 mins Ingredients  Bitter gourd/Chinese Bitter melon: 1Green Chilies (chopped): 2 Ginger: 1/2 teaspoon Grated Coconut: 1/4 cup Curd: 1/2 cup Mustard: 2 teaspoons Dried Red chilies: 2-3 Curry Leaves: 1 sprig Oil to fry Finely chop the bitter gourd and green chillies. Heat enough oil to deep fry the chopped bitter gourd along with the chillies. When its almost brown take it off from the oil and keep aside.  Grind grated coconut, ginger and mustard seeds to a fine paste. Mix the curd to this paste. Give one final run in the mixer if you want. Add the fried bitter gourd to this and nicely mix. For seasoning heat some oil, splutter mustard seeds, curry leaves and dried red chillies. Add the seasoning to the curd mix and keep it on low heat for exactly 2 minutes. 
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