Recipe: Bitter Gourd with Tamarind

This is the bitter gourd recipe I mentioned in an earlier post. You can substitute the bitter gourd for okra if you prefer. The amounts are all approximations, and depend largely on your taste. I apologize for not having a more accurate recipe.

Ingredients:
2-3 medium size bitter gourd
1 tbsp tamarind paste
1 1/2 tbsp sambar (South Indian chili powder mix -- can substitute with plain chili powder)
1 tbsp salt (add as needed to get the spice on the front of your tongue and bring out the sourness)
1/2 tbsp brown sugar or jaggery
1/4 cup water
For popu:
1 tsp black mustard seeds
1/2 tsp hing/asofoetida
5-6 curry leaves
1 tbsp vegetable oil or sesame oil

1. Slice bitter gourd into 1/4 inch rounds.
   
2. Heat the oil in the saucepan until very hot. If you are using sesame oil, it will take longer for it to heat up. Add one mustard seed. If it starts to splutter, add the rest of the mustard seeds. If it doesn't, wait a few minutes and then try again.
3. After the mustard seeds splutter for a minute, add the hing and the curry leaves, and mix for 20-30 seconds. Try not to let the curry leaves burn.
4. Add the bitter gourd and cook until it starts to get dry and begins to brown. It's important to cook it enough to get some of the bitterness out.
5. Add the water and tamarind paste. Stir and mix well.
   
6. Add the sambar powder, salt, and brown sugar/jaggery. Stir and mix well.
7. While the gravy is still watery, taste and adjust as needed. If there is no flavor except maybe bitterness on the front of your tongue and the aftertaste is spicy, add salt. If you only get bitterness and no aftertaste, add more sambar powder. You may also need more salt but add the sambar powder first. If it's too spicy or sour, add some more brown sugar.
8. Serve hot with rice.

Hope this recipe helps!