Pavakkai Kuzhambu

Ingredients

• - 250g bitter gourd
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. 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. 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. 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. Add tamarind water: Pour tamarind water. Add salt and bring to a boil.
7. Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens.
8. Add fried bitter gourd: Add the fried rounds back to the kuzhambu. Stir gently.
9. Cook until oil separates: Simmer 5 more minutes until sesame oil floats on the surface.
10. Serve: Adjust salt. Pavakkai kuzhambu has a pleasant bitter-tangy balance. Serve with steamed rice and papad.