BITTERGOURD TANGY GRAVY

This is my second recipe with bitter gourd. I have already shared bitter gourd curry(dry version). The main ingredient in this recipe is tamarind and jaggery. I have learnt this recipe from my mother. This gravy goes well with hot rice and chapatis. After you prepare this gravy try to eat after few hours because the tanginess will be well absorbed by the vegetable. Hope you all will try this recipe and will give your feedbacks.

Ingredients for grinding:

1/2 onion roughly chopped

few curry leaves

1/2 tbsp poppy seeds

1/2 coriander seeds

1 tbsp sambar powder

1/2 cup grated coconut

2 tbsp oil

Ingredients:

3-4 bitter gourd finely chopped(marinated with salt and turmeric)

1/4 onion finely chopped

few curry leaves

1/2 tsp mustard seeds

1 red chilli

1/4 tsp turmeric powder

1 small lemon size tamarind soaked in hot water

1 tbsp jaggery

pinch of Hing

oil

salt

few coriander leaves

Method:

1. In a pan add 2 tbsp oil, poppy seeds, coriander seeds and saute until it turns light brown. Next, add curry leaves, onions and fry until onions turn golden brown. Add sambar powder, coconut and switch off the flame. Take a blender and grind all these ingredients into a fine paste.

2. In a pan add 1 tbsp oil, bitter gourd and fry until it turns crispy(Wash the marinated bitter gourd with running water and squeeze the water and fry). Transfer the fried bitter gourd into a plate.

3. In the same pan add 1 tbsp oil, ground masala, tamarind extract, jaggery, 1 cup of water,  required salt and boil for 4-5 mins. Next, add the fried bitter gourd and continue to boil for another 5 mins. 

4. In another small pan add oil, mustard seeds, curry leaves, 1 red chilli. Once the mustard seeds splutter add onions and fry until they turn light brown. Add hing and switch off the flame. Add this seasoning to the gravy. Serve hot and enjoy with hot rice!!!