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:

1. Strain the bitter gourd pieces.
2. In a heavy bottom pan, heat oil and fry the bitter gourd slices until brown.
3. Remove the slices from the pan and drain.
4. Add some more oil to the same pan, and temper fenugreek seeds, jeera, and mustard seeds.
5. When the mustard seeds splutter, add hing powder, grated ginger and finely chopped onion.
6. When the onion is cooked, add finely chopped tomato.
7. Add rest of the ingredients, cover the pan and cook for 2-3 minutes or until the oil separates.
8. Finally, add the bitter gourd slices and allow to cook for 2-4 minutes.

Recipe courtesy of Kanchan