Pavakai Varuval

Makes about 3 servings

• Scrape the sharp ridges of the gourd (about 5 or 6 gourds) gently with a knife (these are the parts that are more bitter .. so says my mom.. I just want to believe her. LOL)
• Slice the gourd into thin circles (I always use the slicers that we use back in India)
• In a wide pan, heat 3 tsp of oil and temper it with 1 tsp if mustard seeds, 1 spring of curry leaves
• Toss the slices and saute on medium flame for 5 mins
• Now add salt, 1 tsp of red chilly powder, 1/2 tsp of turmeric powder
• Saute again till the slices loose most of the moisture (will take atleast 15 mins)
• Avoid stirring too much as this will break the slices and also the slices may turn more bitter/soggy
• When the vegetables do not smell raw and are not soggy spread the slices on the pan so each slice has its own 'real estate' :)
• Let it cook for few mins on low-medium flame
• Time to time flip the slices so both sides of each slice are well cooked
• The slices are done when they are almost crispy (you can decide how crispy you want it. )
• Towards the end, sprinkle 1/2 tsp to 1 tsp of sugar and saute again. This will caramelize and give out a good taste/flavor to the dish
• This dish goes well as a side with moru kulambu, rasam or curd or
• You may even have it as a snack