Bitter Gourd in Tamarind Sauce

Submitted by Vic Krishnan Kannan

"It is a combination of hot, sweet, bitter, salty and tangy flavours. If you get the mix right, it is heavenly."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 400 g bitter melons
• 29.58 ml tamarind paste
• 4.92 ml black gram (de-skinned and split, aka urad daal)
• 4.92 ml fenugreek seeds
• 4.92 ml mustard seeds
• 4 piece bird's eye chilies (cut into small pcs)
• 10 piece curry leaves
• 2.46 ml turmeric
• 3.69 ml salt
• 29.58 ml brown sugar
• 9.85 ml cooking oil

directions

1. Dice the bitter melon into small 1cm cube pcs. and keep aside.
2. Add the cooking oil to the wok and also the black gram, fenugreek seeds and mustard seeds.
3. When the mustard seeds start to splutter, add the chilies and fry the chilies until they start browning.
4. Add the bitter melon and set the gas on medium fire.
5. Keep stirring so that the chilli induced oil spreads all over the bitter melon.
6. Add the turmeric, salt and the tamarind concentrate.
7. Add enough water to cover the ingredients and continue to cook on medium fire.
8. When the bitter melon starts to soften, add the brown sugar and the curry leaves.
9. Once the sauce has thickened, it is ready to be served.
10. This dish goes well with Indian Bread (Roti/Chapati) and also goes well with White Rice mixed with Yoghurt.
11. Enjoy this comfort food and Bless the Chef.