Bitter gourd – 200 gms
Onion – 1 medium size
Tamarind water – 3 tsp
Turmeric powder – 1 tsp
Dill seeds/Cumin seeds – 1 tsp
Asafoetida – a pinch
Curry leaves – handful
Coriander leaves – handful
Jaggery – 1 tbsp
Oil – 2 tbsp
Cinnamon – 1/4 inch
Cloves – 2
Cardamom – 2
Coriander seeds – 1 tsp
Fennel seeds – 1 tsp
Cumin seeds – 1/2 tsp
Red Chillies – 2
Heat a small pan. Dry roast all the ingredients under “For Masala”.Once cool, powder in a mixer and set aside.
Slice the onions and keep aside.
Wash and peel the Bittergourd lightly.Cut into roundels. Apply salt and turmeric powder and set aside for half an hour. Bittergourd will leave out water.
Wash and squeeze out the water from the Bittergourd .
Heat 1 tbsp of oil in a frying pan. Once oil is hot, add the Bittergourd and fry well till they are cooked and browned a bit. It takes around 10 minutes or more .
Keep the gas on a low flame while frying the vegetable else there are chances of it getting burned.
Heat the remaining oil in a pan. Once hot, add Cumin or dill seeds and fry for a few seconds. Add curry leaves and asafoetida , add sliced onions and fry till they are brown.
Add the roasted Bittergourd,turmeric powder,salt and sprinkle 1/2 tbsp of the ground masala and mix well.
Add the tamarind water and jaggery and mix well.
Cook for few minutes till the vegetable becomes dry.
Garnish with coriander leaves. Serve as a side dish for rotis and rice.