Bittergourd Tamarind Curry

Bittergourd Tamarind Curry(பாகற்காய் புளிக்கறி) which is completely bitter less!! Tamarind curry with brinjal and cucumber/ cucumber and mango is a famous side dish of our native with nonveg meals..It is a must side dish in our native Islamic weddings too..It is made in many ways with slight changes in Masala..I hope to share the other variations of Tamarind curry recipes in future..This bitter gourd tamarind curry is yet another form which we make in our house often..I bet u, even the ppl who hate bittergourd due to its bitterness will jus lov this recipe..I m not jus saying, but the chemistry of ingredients is wat does the magic..U might hav heard tips like adding curd, soaking in salt water, adding carrots etc etc in the recipes, in order to reduce the bitterness of bittergourd..Along with them, add my yet another tip, which is.....

Tomato!! Yes, tomato will reduce the bitterness to a great extent, along with the tamarind!! Believe me, this dish is almost zero bitter..It can be a great side dish with nonveg meals, veg meals, especially with simple Dal..I served it today for lunch with jus Vegetable Dal and papad!! Now, let's move on to the recipe!!

RECIPE:

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Preparation Time: 15 mins

Cooking Time: 10-15 mins

Serves: 3-4 persons

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INGREDIENTS: [1 cup=250 ml]

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Bittergourd - 1(slightly scrubbed, deseeded, and fine chopped)

Onion - 1(fine chopped)

Tomato -1(fine chopped)

Tamarind - 1 small lemon size(soaked in 1/2 cup water)

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Fenugreek seeds - 1/2 tsp

Salt - as req.

Water - as req.

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Coconut oil - 1 tbsp + 1 tsp

METHOD:

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1. In a small pressure cooker, pour 1 tbsp oil, add mustard seeds and allow to splutter. Add curry leaves. Next, add the onion, and saute until golden brown.

2. Now, add the tomato and saute for a couple of minutes. Next, add the bittergourd, and mix well. Add the red chilli powder and turmeric powder.

3. Pour the strained tamarind water, salt, fenugreek seeds, 1/4 cup or little more water and close the lid. Pressure cook for 11 whistles. Switch off the stove.

4. When the pressure is released, open the lid, and cook in high flame.

5. When the water content is reduced, add 1 tsp or more oil, and again cook until a semigravy like consistency is reached. That's it!!

Your bitter-less delicious Bittergourd Tamarind Curry is ready to be served!! Njjoy!!

NOTE:

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1. This consistency is just perfect. However, if  you want to get an even softer or mash like consistency, you can also cook for a few more whistles. In such case, add more water accordingly while pressure cooking.

2. You can also do open cooking in kadai. But, pressure cooker gives you a soft texture of bitter gourd.