Ingredients:
• 2 – Bitter gourd (remove the seeds, slice thinly and soak in salt water for 15 minutes)
• 1 – big Onion (finely chopped)
• 1 – big Tomato (finely chopped)
• 1/2 inch – fresh ginger, grated
• A pinch -hing/asafoetida powder
• 1/2 tsp – Fenugreek seeds
• 1 tsp – Jeera
• 1 tsp – Mustard Seeds
• 1/2 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 1 tsp – roasted Jeera powder
• 1 tsp – Garam Masala
• 1 cup – groundnut powder
• 1/2 cup – Jaggery powder
• 2 – Lemon sized balls of Tamarind (soaked in 1 cup of water)
• 1 tbsp – oil
• Salt to taste
Method:
- Strain the bitter gourd pieces.
- In a heavy bottom pan, heat oil and fry the bitter gourd slices until brown.
- Remove the slices from the pan and drain.
- Add some more oil to the same pan, and temper fenugreek seeds, jeera, and mustard seeds.
- When the mustard seeds splutter, add hing powder, grated ginger and finely chopped onion.
- When the onion is cooked, add finely chopped tomato.
- Add rest of the ingredients, cover the pan and cook for 2-3 minutes or until the oil separates.
- Finally, add the bitter gourd slices and allow to cook for 2-4 minutes.
Recipe courtesy of Kanchan