Avarakkai chops


  • 1 kg Avarakkai 
  • 4 medium onion sliced
  • 1 inch ginger chopped
  • 8 to 9 cloves of garlic chopped
  • 4 green chillies chopped
  • 2 cloves
  • 1/2 inch cinnamon
  • 1 tsp poppy seeds
  • 2 tbsp oil
  • 2 tomatoes chopped
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 2 tbsp coriander leaves (chopped)


  1. Place a pan on medium flame , add 1 tbsp oil and add in onion, ginger, garlic, green chillies, poppy seeds, cloves, cinnamon and turmeric powder and stir for few minutes (this just to remove the raw taste).
  2. Grind the above to fine paste and keep aside.
  3. In the same pan add 1 tbsp oil and when the oil is hot add tomatoes and fry for 2 to 3 minutes till the tomato melts, now add the ground masala and red chilli powder and fry till the oil separates from the sides of the masala. 
  4. Now add the avarakkai seeds (you can keep the thin skin the way it is but I feel avarakkai tastes better without the skin) and add 1/2 cup water (add more if you want thin consistency)
  5. Add salt and mix well.
  6. Add chopped coriander leaves and mix.
  7. Avarakkai can be served with rice, chappatis and dosa.