Bitter Gourd Tamarind Curry ( Puli Kuzhambu)

Ingredients :

Bitter gourd - 1 sliced thin and seeds removed
Onion - 1 chopped
Garlic - 8
Tomato - 2 purée in mixie
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
C.salt - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind concentrate - 1 tbsp

To temper:
Oil - 3 tsp + 1 tsp
Mustard seeds - 1/2 tsp
Urad dal  - 1/2 tsp
Channa dal - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek - a pinch
Asafetida - a pinch
Dry red chilli - 2
Curry leaves - few

Method:
In a kadai, pour 3 tsp oil and fry the bitter gourd. Sauté till it is 80% cooked. Keep aside.
In a same kadai, pour remaining oil and temper. Then add garlic and sauté for a minute before adding onion. Once onion turns translucent, add the tomato purée. Cook till its raw smell goes. Add turmeric,  chilli powder, coriander powder and salt. Add water if necessary. Sauté for 2 mins and add tamarind paste. Check for taste. Finally add bittergourd. Bring it to a boil and turn off immediately.

Best when served with rice.


Notes:

• To remove bitterness from the gourd, you may initially bring the veggie to boil and cook for 5 mins. Drain the water and pat dry. Then fry in oil till 80% done.
• Turn off heat immediately after adding the veggie to the gravy. Else the gravy will turn bitter. Prepare an hour in advance to ensure that the bittergourd absorbs salt and other flavor from the gravy.
• To make the gravy thick, add rice flour or raw papad at the end.