Bitter Gourd Sambar

Ingredients

• - 1/2 cup toor dal
• - 250g bitter gourd (pavakkai)
• - Lemon-sized tamarind
• - 2 tbsp sambar powder
• - 1/4 tsp turmeric
• - 2 tsp oil
• - 1 tsp mustard seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. 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. Soak tamarind: Soak a marble-sized tamarind ball in 1 cup warm water 15 minutes. Extract pulp and strain.
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. Add fried bitter gourd and dal: Add the fried bitter gourd rounds and mashed toor dal. Add half cup water and stir well.
7. Simmer: Cook on medium heat 8-10 minutes until sambar thickens slightly.
8. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.
9. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds. Pour over sambar.
10. Serve: Adjust salt. The fried bitter gourd reduces the bitterness and adds a nice caramelised flavour. Serve with steamed rice.