BITTERGOURD MASALA
NEEDED:- BITTERGOURD - 250 G, ONION - 1 NO, TOMATO - 1 NO, GARLIC - 4 PODS, TAMARIND - 2 PODS, SALT - HALF TSP, SAMBAR PWDR - 1 TSP, TURMERIC PWDR - 1 PINCH, OIL - 2 TSP, MUSTARD, URID DHAL, SOMPH - HALF TSP EACH, CURRY LEAVES - 1 ARK, JAGGERY - ONE INCH PIECE.
METHOD:- CLEAN BITTERGOURD , DESEED IT AND MAKE INTO HALF INCH SQUARE PIECES. CLEAN AND CUT THE ONION, TOMATO AND GARLIC. SOAK TAMARIND IN QUARTER CUP WATER WITH SALT. SQUEEZE THE PULP AND ADD SAMBAR PWDR, TURMERIC PWDR INTO IT. HEAT OIL IN A PAN ADD MUSTARD, WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED BITTERGOURD, ONION, TOMATO AND GARLIC. SAUTE WELL. ADD THE TAMARIND PULP. COOK WELL WITH LID IN LOW HEAT. ADD JAGGERY INTO IT AND REMOVE FROM FIRE . SERVE HOT WITH CURD RICE.