Bitter Gourd Curry/ Pavakkai kuzhambu

Most so us know the goodness of this vegetable yet we do not consume it for obvious reasons. Well, the most basic benefit is the bitterness in it helps reduce glucose levels in our body which works great if you are a diabetic patient. You don't have to avoid this vegetable if you follow few steps. My Mother cooks this curry every now and then at home. I remember her every time I cook it. My husband has never tried this curry before; I convinced him to try it just once and promised that I wouldn't force him if he doesn't like it :p Well he never complains when I make bitter gourd curry now.

Ingredients

• Bitter Gourd -2-3 (light green tastes less bitter)
• Onion - 2 Large
• Tomato - 2 big
• Garlic - 10 cloves
• Tamarind - 1/2 lemon size or 1/2 cup juice extracted
• Jaggery - 1 tsp (optional)
• Coriander leaves - 4 stems (optional)
• Oil - 3-4 tbsp
• Mustard - 1tsp
• Curry leaves - 1 sprig
• Sambar powder - 1 1/2 tbsp full scoop
• Turmeric powder - 1/4th tsp
• Salt - as required

Preparation

• Take the bitter gourd and slice both ends. Slit it open lengthwise and take away the seeds. Cut the dark green outer ridges to avoid over bitterness. Now give it a quick wash. Cut it into small edible pieces.
• Pour oil in a deep frying pan and when hot add mustard and let it splutter. Add curry leaves. Now thrown in the chopped bitter gourd and start frying it on medium flame.
• Close the lid and cook it until it is 50% done without adding water. Give it a stir every now and then to make sure it doesn't charr. When it is half cooked, add the chopped onion and garlic and fry it until the onion is translucent.
• Now add the chopped tomatoes and salt and close cook it for 2 minutes. Add Sambar powder, turmeric powder and mix well. Pour the tamarind juice and cook closing lid until the oil floats up or until the quantity reduces a little.
• Finally open and taste the curry. By this time the curry will not taste bitter but if you still feel the curry is bitter,powder the jaggery and cook it for 2 minutes. Garnish with coriander leaves. Serve with hot rice, pappadam and/ potato side dish and yogurt.

Note : 

• Dark green bitter gourd usually taste very bitter. Go for lighter ones. If there are dark green ridges outside, you could remove them.
• Cook bitter gourd on low medium to medium flame. Close lid and cook.
• Bitter gourd requires a little more oil when compared to other dishes.

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