Pavakkai puli kootu | Tamarind bitter gourd dry curry

Cuisine Style: Tamil nadu, South india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Curry,Masala, kulambhu | Take with : Rice, idli, dosa, roti, paratha

Ingredients

• Pavakkai [Bitter gourd, karela] – 2 [cut into half thin circles]
• Sambar onion [Shallots, Chinna vengayam] – 15
• Tamarind water – ½ cup or tamarind paste – 2 tbsp
• Curry leaves – 1 spring
• Dry red chili – 1
• Garlic – 2 cloves [mashed]
• Mustard seeds – 1 tbsp
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Jaggery – ½ tsp [grated]
• Oil – 2 tbsp
• Salt to taste
• Asafetida a pinch
• Water as needed

For roasting & grinding ingredients

• Fenugreek seeds – ½ tbsp [dry roast & grind separately without water]
• Coriander seeds – 1 tbsp
• Dry red chilli - 1
• Urad dal – ½ tbsp
• Bengal gram – 1 tbsp
• Coconut – 2 tbsp [grated]
• Heat oil in a pan then roast above ingredients & coarsely grind with enough water

Method

• Heat oil in a pan add mustard seeds & let its splutter. Then add Bengal gram & urad dal.
• Add onion sauté till golden brown.
• Add garlic, dry red chilli, curry leaves fenugreek powder & asafetida.
• Add chopped bitter gourd sauté well. Then add turmeric, red chilli powder & grated jaggery sauté well.
• Add ground paste & water cook till soft.
• Add tamarind water & salt mix well & let it boil.
• Then add jaggery & let the mixture thickens.
• Then cut off heat. Serve hot with rice

Karela tamarind dry curry