Bitter Gourd Tangy Curry (Pavakkai Puli Kulambu)

Steps

1. 1
   Heat a pan with a quarter cup of oil. Once hot, add the sliced bitter gourd with a pinch of salt and fry until softened and slightly browned, reducing its bitterness. Remove and set aside.
2. 2
   In the same oil, lower the heat and add mustard seeds, fenugreek seeds, cumin seeds, and slit green chilies to temper.
3. 3
   Add the garlic cloves and sauté, then add chopped onion with a little salt, cooking until softened and golden. Stir in coriander leaves.
4. 4
   Add the tomato paste (or chopped tomatoes) and cook until the raw smell disappears and the mixture thickens slightly.
5. 5
   Add turmeric, chili powder, and coriander powder. Sauté on low heat for one to two minutes, adding a splash of water if the mixture becomes too dry.
6. 6
   Return the fried bitter gourd to the pan and mix well so each piece is coated with the spice mixture.
7. 7
   Pour in the strained tamarind water and mix thoroughly.
8. 8
   Add the coconut paste (or coconut milk) for extra thickness. Adjust salt and add water as needed for desired consistency.
9. 9
   Cover and cook over medium heat, stirring occasionally, until the oil separates and the flavors meld together.
10. 10
    If desired, add a small piece of jaggery and stir until dissolved to further reduce bitterness, then turn off the heat and serve.