Bittergourd Tamarind Masala:
(from Nandini’s recipe box)
Source: http://samaithupaarkalaam.blogspot.in/2008/04/bittergourd-two-times.html
Categories: karela recipies, sidedish
Ingredients
- Bittergourd - 1 medium, chopped into large dice
- Onion - 1 medium, chopped
- Tamarind - 1 gooseberry size, soaked in water and pulp extracted
- Jaggery - 1 tsp, or to taste (optional, to balance the sourness)
- Turmeric powder - 1/4 tsp
- Chilly powder - 2 tsp, or to taste
- Fennel powder - 1/2 tsp
- Salt to taste
- For seasoning:
- Oil
- Mustard seeds - 1/4 tsp
- Curry leaves - 4-5, torn
Directions
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Place bittergourd in a pan with tamarind pulp, jaggery, a pinch of salt, and just enough water to cook the gourds. Cook until done and keep aside.
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In another pan, heat oil until hot. Season with mustard seeds and curry leaves.
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Add onions and fry until golden brown. Then, add the masala powders (turmeric, chilly, fennel powders) and fry for a few seconds until you smell their aroma.
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Now, add the cooked bittergourd and salt to taste. Saute on high heat until the masala has coated the bittergourds well and the flavors have come together. If it looks too dry, add a touch of water. Turn off and serve.
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You can serve this as a side dish or a main dish. It is just too good mixed with rice!!
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Also, vary the consistency to your liking. You can certainly make it thinner for more of a gravy consistency as well. Enjoy!!