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1
Soak tamarind in hot water for 10 minutes.
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2
Squeeze and extract juice, discard skins, and set aside.
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3
Wash bitter gourd.
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4
Cut and remove seeds.
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5
Slice into thin rounds.
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6
Soak in salted water for 10 minutes to reduce bitterness.
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7
Heat a heavy-bottomed pan over medium high heat.
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8
Add 1 teaspoon sesame oil, urad dal, and channa dal.
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9
Once they start turning slightly golden brown, add half of the chopped onions and all of the red chilies.
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10
Saute for 1 minute, then add tomatoes.
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11
Sprinkle in 1 teaspoon salt and stir until tomatoes are fully cooked.
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12
Add red chili powder and coriander powder, mix well.
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13
Finally, add shredded coconut and coriander leaves.
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14
Saute over medium heat for 1 more minute.
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15
Switch off flame and let cool completely.
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16
Grind to a smooth paste and keep aside.
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17
Heat another pan over medium heat.
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18
Add remaining 3 tablespoons oil, fenugreek seeds, mustard seeds, cumin seeds, and heat until aromatic.
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19
Add curry leaves and remaining chopped onions.
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20
Stir until onions are translucent.
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21
Add soaked and drained bitter gourd.
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22
Saute for 5 minutes over medium heat.
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23
Add ground paste to this mixture, stir, and cook over medium heat for 3 minutes or until oil starts to collect on the sides.
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24
Add tamarind water and little more water to this mixture.
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25
Allow it to boil, then add jaggery.
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26
Continue cooking until gravy thickens.
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27
Switch off flame after it has thickened.
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28
Garnish with coriander leaves and serve with hot rice.
