Ingredients

• 250 g - bitter gourd
• 1 cup - grated coconut
• 6 - dry red chillies
• Lime sized lump - tamarind
• 3 - green chillies
• 4 tsp - sesame seeds
• 1/2 tsp - fenugreek
• 2 tsp - black gram (urad) dal
• 2 tsp - oil
• 1/2 tsp - asafoetida powder
• 3 tbsp - jaggery or to taste
• Salt to taste
• For Seasoning:
• 1 tsp - mustard
• A few curry leaves
• 2 tsp - oil

How to Make Bitter Gourd Curry with coconut

• Slit the bitter gourds and discard the seeds. Chop the gourds finely. Sprinkle with 1 tsp of salt and leave aside for 15-20 minutes.
• Soak tamarind in 1 cup of water and extract the juice.
• Heat a kadai and roast sesame seeds, fenugreek and black gram dal. Transfer them to a plate.
• Heat 2 tsp of oil in the same kadai and roast red chillies.
• Add coconut and roast till it turns light brown.
• Sprinkle asafoetida on top. Mix well and transfer to the plate.
• Grind all these ingredients with green chillies into a fine paste.
• Squeeze out the bitter gourds and place in a pan.
• Add about 1 cup of water and boil.
• When they are half cooked, add the tamarind extract.
• Simmer till the bitter gourds are cooked.
• Add the ground paste, salt and jaggery.
• Simmer for 2-3 minutes and remove from fire.
• Heat the oil for seasoning in a small frying pan. Add mustard.
• When it splutters, add curry leaves.
• Add the seasoning to the curry.
• Serve with steamed rice and dal.