Bitter Gourd / Pavakka Sambar

Ingredients:

2 bitter gourd / pavakka / kaipakka

1/2 cup toor dal

small lemon sized tamarind

6-7 shallots

1/2 tsp turmeric powder

1 tbsp + 1/2 tsp kashmiri chilli powder

3/4 tbsp coriander powder

2 green chillies, slit

1/4 tsp + a pinch of asafoetida powder

1/2 tsp fenugreek powder

1/2 tsp jaggery

salt to taste

1 tsp mustard seeds

3-4 dry red chillies

1 sprig curry leaves

coconut oil, as required

Preparation:

1. Wash and soak toor dal in water for 1 hour.
2. Soak tamarind in 3/4 cup of water, extract its juice and keep it aside.
3. Wash and cut bitter gourd into round pieces.
4. Boil water in a kalchatti / pan and add toor dal, shallots and turmeric powder and cook well till soft.
5. In the meantime, heat coconut oil in a pan and fry the bitter gourd pieces at medium flame till light brown in batches.
6. In a clay pot / pan, add tamarind water and 3/4 cup water and when it boils, add fried bitter gourd pieces and cook adding little salt.
7. Add this bitter gourd to the cooked dal and boil well.
8. Add 1 tbsp chilli powder and coriander powder and mix well.
9. Add green chillies, 1/2 cup of hot water, 1/4 tsp asafoetida powder and fenugreek powder and boil well.
10. Adjust the water consistency and salt. Add jaggery and mix well.
11. Heat 1 1/2 tbsp coconut oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
12. Switch off the flame and add 1/2 tsp chilli powder and a pinch of asafoetida and pour it over the sambar. Serve with rice...

• Can add 1-1 1/2 tbsp sambar powder instead of chilli powder and coriander powder.