You need
Bittergourd (pavakkai) - 1 cup (finely diced)
Channa dal - 1 tablespoon
Coriander seeds - 1.5 tablespoon
Cumin seeds - 1 teaspoon
Pepper corn - 1 teaspoon
Red chilly - 1
Urad dal - 1 tablespoon
Salt
Oil - (Sesame oil prefered)
Tamarind paste - 1 teaspoon
Toor dal (Cooked) - 1/2 cup
Mustard seeds - 1 teaspoon
Curry leaves
Coconut - 2 tablespoons
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
Ghee - 1 tablespoon
Jaggery - 1-2 tablespoon
Method
- In a frying pan add little oil and fry channa dal, pepper corns, red chilly, coriander seeds, cumin seeds and urad dal and finally coconut until light golden yellow and blend into a fine paste with required water.
- In a medium saucepan start by adding oil followed by mustard seeds, curry leaves and turmeric powder.
- Add the bittergourd and boil it in water.
- When the bittergourd is cooked well add the tamarind paste and cook for a few minutes.
- Now add the fine paste made in step 1, salt, Asafoetida and jaggery and mix well.
- Allow to cook for 5 minutes, stirring between until the raw smell of all the spices leave.
- Finally add the cooked toor dal, mix well and cook for another 5-8 minutes and turn off the heat.
- Add a tablespoon of ghee to finish off.
- Serve over rice.
