4 large bitter gourds
1 tsp turmeric powder
1-2 tsp powdered jaggery (to taste)
2 tbsp gingely oil
1/2 tsp mustard seeds
2 sprigs curry leaves
salt to taste
Fry in 1 tsp oil and grind to paste
5-6 red chillies
1/4 tsp fenugreek seeds
2 tsp coriander seeds
1 tsp black gram dal
4-6 tbsp coconut gratings
1 small ball of tamarind
1. Wash, de-seed and cut gourd into slices. Sprinkle some salt, 1/2 tsp turmeric powder, set aside for about half an hour. Now squeeze slices, wash 1-2 times in fresh water.
2. Heat 1 1/2 tbsp oil fry gourd slices adding rest of the turmeric powder and salt.
3. When slices are done, add ground paste, 1 – 1 1/2 cups water along with jaggery and allow all of it to simmer for a while.
4. When gravy is quite thick, remove from fire. Season mustard and curry leaves in 2 tsp oil, add to gravy, mix well.