Bitter Gourd 2
Green Chiles 2
Grated Jaggery 1 – 2 tbsps
Tamarind 3 inch sized ball
Rice Flour 2 tbsps
Turmeric Powder a big pinch
Salt to taste
Chana Dal 1 tsp
Urad dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Wash, scrape, remove ends and chop bitter gourd into thick circles.
Peel and dice the onion.
Remove stems, wash and slit the green chiles.
Mix half a cup of water with rice flour without lumps and keep aside.
Bring to boil 3 – 4 cups of water.
Add chopped bitter gourd, 1 inch sized tamarind and salt.
Once bitter gourd circles turn soft, remove from heat and strain them.
Soak the remaining tamarind in half a cup of water for few minutes and extract all the juice.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked bitter gourd circles.
Fry for a minute or two, add chopped onion, green chiles, turmeric powder and salt.
Once onion turns soft, add tamarind extract and grated jaggery.
Then add the diluted rice flour and cook until the whole mixture thickens a bit.
Serve hot with steamed rice and ghee.
Notes: Make sure to adjust the seasonings (tamarind, jaggery..) according to bitterness of bitter gourd.