250 gm bitter gourd.-Halved and sliced thinly
3 large onions.- chopped fine
2 tbs ginger paste
2 tbs garlic paste
1/2 tsp turmeric powder
1 tsp panch phoran
Red chilli powder (to taste)
2 tsp tamrind paste
80-100 gm jaggery(depending on your taste)
1 cup jamun vinegar
½ cup mustard oil
A handful of curry leaves
Salt to taste
Soak the sliced bitter gourd in salt water for about half an hour. Drain water and rinse. Keep aside.
Heat the mustard oil in a heavy bottomed pan of wok.
Add panch phoran and wait till the seeds crackle and pop. Now add the curry leaves along with the finely chopped onions and fry till golden brown. Add ginger, garlic paste and sautee for about 5-8 minutes.(till the ‘kuccha’ smell goes)
Add haldi and chilli powder, stir for a few seconds(taking care the masala does not burn).
Add the bitter gourd along with vinegar, tamrind and jaggery. Give it all a good stir. Cover and cook till the bitter gourd is tender and the oil comes to the top.
When cool, store in a jar for later use or have it hot with dal and rice.
– Eating Cruelty Free