Bittergourd gravy - Pagarkai puli kulambu - Method 2

shallots - 10
sliced garlic - 10
chopped bittergourd without seeds - 250gm
tamarind pulp - 50 ml
jaggery - 1 tea spoon
tomato chopped - 3
gingelly oil - 25 ml
pepper, cumin fried and powdered in 2:2 ratio
chilli powder - 2 tea poon
turmeric powder - 1 tea spoon
salt to taste

To season
curry leaves
mustard seeds - t teaspoon
urad dal - 1 tea spoon
asafoetida - 1/2 tea spoon

Heat oil in a tava. Saute shallots, garlic. Add tomato with salt and stir till tomatoes are smashed well. Now add bittergourd, mix well add pepper-cumin, chilli, turmeric powder and mix well. Add 1/2 glass of water, close the lid of tava and allow it to cook. When bittergourd is cooked add tamarind pulp with jaggery and bring it to boil. Check for salt. If not enough add enough salt and season it with mustard seeds, curry leaves, asafoetida and urad dal.

This gravy goes well with rice. The tomatoes, tamarind pulp, jaggery lessen the bitterness of bittergourd. 50 ml of coconut milk can be added further to reduce the bitterness if required.