Prep 10 mins
Cook 30 mins
It is a combination of hot, sweet, bitter, salty and tangy flavours. If you get the mix right, it is heavenly.
- 400 g bitter melons
- 2 tablespoons tamarind paste
- 1 teaspoon black gram (de-skinned and split, aka urad daal)
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 4 pieces bird's eye chilies (cut into small pcs)
- 10 pieces curry leaves
- 1⁄2 teaspoon turmeric
- 3⁄4 teaspoon salt
- 2 tablespoons brown sugar
- 2 teaspoons cooking oil
- Dice the bitter melon into small 1cm cube pcs. and keep aside.
- Add the cooking oil to the wok and also the black gram, fenugreek seeds and mustard seeds.
- When the mustard seeds start to splutter, add the chilies and fry the chilies until they start browning.
- Add the bitter melon and set the gas on medium fire.
- Keep stirring so that the chilli induced oil spreads all over the bitter melon.
- Add the turmeric, salt and the tamarind concentrate.
- Add enough water to cover the ingredients and continue to cook on medium fire.
- When the bitter melon starts to soften, add the brown sugar and the curry leaves.
- Once the sauce has thickened, it is ready to be served.
- This dish goes well with Indian Bread (Roti/Chapati) and also goes well with White Rice mixed with Yoghurt.
- Enjoy this comfort food and Bless the Chef.