Tangy Spicy Bittergourd

Ingredients:

Bittergourd – ¼ Kg (2 large)

Garlic – 4 cloves Crushed/chopped fine

Onion – 1 chopped finely

Tomato - 1 chopped finely

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – ¼ tsp

Garam masala powder – 1/4 tsp

Salt – to taste

Oil – 3 tbsp

Mustard – ¼ tsp

Curry leaves- 1 sprig

Dry red chilli – 1

Jaggery – 3-4 tbsp (according to taste)

Kachampuli – 1 tbsp (substitute with tamarind pulp of a lemon-sized ball of tamarind)
Coriander leaves – chopped, for garnish.

Method:

Wash and clean the bittergourd. Chop them into small pieces.

Take oil in a kadai. Add mustard and let it splutter. Add curry leaves and dry red chilli. Add onion and fry until golden brown. Add tomato. Saute until the tomato softens and is mushy.  Add coriander powder, garam masala powder, turmeric, chilli powder, and salt.

Add the bittergourd.  Mix well. Add a little water. Cover and cook on a low flame stirring in between until almost cooked. Then add jaggery and kachampuli/tamarind pulp and simmer until done. Add a little water if you feel it is not cooked enough. Let the water evaporate to get a thick saucy consistency.

Once done, garnish with fresh chopped coriander.