Bitter Gourd Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely until smooth.

2. 2

   Prepare bitter gourd: Wash 2 medium bitter gourds. Slice into thin rounds, rub with salt and leave 15 minutes. Squeeze out bitter water and rinse.

3. 3

   Fry bitter gourd: Heat 2 tbsp oil. Fry the squeezed bitter gourd rounds on medium heat 5-6 minutes until lightly golden. Remove and set aside.

4. 4

   Soak tamarind: Soak a marble-sized tamarind ball in 1 cup warm water 15 minutes. Extract pulp and strain.

5. 5

   Make sambar base: Add tamarind water to a pan. Add half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1.5 tsp sambar powder and salt. Bring to a boil.

6. 6

   Add fried bitter gourd and dal: Add the fried bitter gourd rounds and mashed toor dal. Add half cup water and stir well.

7. 7

   Simmer: Cook on medium heat 8-10 minutes until sambar thickens slightly.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.

9. 9

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds. Pour over sambar.

10. 10

    Serve: Adjust salt. The fried bitter gourd reduces the bitterness and adds a nice caramelised flavour. Serve with steamed rice.