Pavakkai kulambu / Bitter gourd Gravy

This one has surprised my North Indian friends as they had not heard of karela gravy. They mostly make stuffed karela or karela fried (chopped). Even our helping staff were taken aback when I made this gravy. My sister makes it often and it's liked by everyone at home. I followed her method and it turned out well. I do not make it very often as it involves a lot of tamarind and my hubby  is not very fond of it. But for those who like tangy and pungent taste would love it. Now for the recipe, made from home grown fresh organic karela!

INGREDIENTS TO GRIND :

• Onion sliced : 3 nos
• Chana dal : 1 and 1/2 tablespoons
• Coriander seeds : 2 tablespoons
• Cumin seeds : 1 teaspoon
• Red chillies : 3 or 4 nos
• Curry leaves : A few
• Coconut, grated : 1/2 cup
• Oil : 1 tablespoon

FOR SEASONING;

• Oil : 1 teaspoon
• Mustard seeds: 1/2 teaspoon
• Curry leaves : A few
• Sliced bitter gourd : 2 nos
• Turmeric powder: 1/4 teaspoon
• Salt to taste
• Tamarind juice : 1 and 1/2 cup
• Jaggery / sugar : 1 teaspoon

METHOD:

• Soak the tamarind (lemon size) in a cup of water. Squeeze out the juice from it.
• Slice the bitter gourd, remove the seeds and keep aside.
• Heat oil in a pan, fry red chillies and channa dal till golden brown.
• Now add sliced onions (I've used shallots)  coriander and cumin seeds and fry till they turn golden brown in colour. Add the curry leaves and give it a nice toss.  
• Remove from heat and add the coconut and let cool.
• Grind to a fine paste adding enough water.
• Heat oil for seasoning add mustard seeds. After it splutter add curry leaves and the bitter gourd, saute for a few minutes.
• Add the tamarind juice and a cup of water. Add turmeric powder, salt and sugar. Bring to a boil and reduce the heat and cook till the bitter gourd is nicely cooked.
• Now add the ground masala adjust salt and water and let it boil for a few more minutes.
• Garnish with coriander leaves and serve hot with plain rice.

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