- Bitter-gourd (long variety) – 2 Nos
- Tamarind – a small lemon size
- Tomato – 2 (medium size)
- Jaggery powdered – ½ cup
- Red Chilli Powder – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Asafotida Powder – ¼ teaspoon
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Jeera – 1 teaspoon
- Fenugreek – ½ teaspoon
- Curry Leaves – few
- Salt – 1 teaspoon or as per taste
Soak tamarind in water and squeeze out thick juice of about one cup.
Cut the tomatoes into big pieces and grind it to a fine puree.
Slit the bitter-gourd, remove seeds and cut it into small pieces.
Put the bitter-gourd pieces in a vessel and add half cup water and cook on medium flame till it is soft. Add tamarind juice and tomato puree, red chilli powder, turmeric powder, salt and stir well. Allow to boil.
In a kadai put the oil and when it is hot add mustard. When it pops up add jeera, fenugreek, asafotida powder, curry leaves and fry. (take care not to burn the fenugreek). Add the cooked bitter-gourd tamarind gravy to it and stir well. Allow to cook till it is semi liquid. Finally add jaggery powder and mix well. Let it cook for two to three minutes on low flame. Then remove.
Tip: You can add a teaspoon of rice flour mixed with littler water to the gravy while boiling. It will make the gravy thick faster.