Pavakkai Kuzhambu

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

2. 2

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

3. 3

   Fry bitter gourd: Heat 3 tbsp sesame oil. Fry bitter gourd rounds on medium heat 6-8 minutes until golden brown. Remove and set aside.

4. 4

   Make base: In the same oil add 1 tsp mustard seeds — when they pop add 10 sliced shallots and 5 garlic cloves. Fry 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt and bring to a boil.

7. 7

   Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens.

8. 8

   Add fried bitter gourd: Add the fried rounds back to the kuzhambu. Stir gently.

9. 9

   Cook until oil separates: Simmer 5 more minutes until sesame oil floats on the surface.

10. 10

    Serve: Adjust salt. Pavakkai kuzhambu has a pleasant bitter-tangy balance. Serve with steamed rice and papad.