Ingredients
Ingredients
Tamarind-gooseberry size
Hot water-1/2 cup
For Coconut Paste
Coconut oil- 1 tbs
Coconut-1 1/2 cup(250ml)
Dry red chilli-3
Coriander seeds-1 tbs
Small onion-2
Curry leaves-few
Fenugreek seeds-10-12 pcs
Kashmiri chilli powder-1 tsp
Coconut oil-1 1/2 tbs
Mustard seeds-1 tsp
Dry red chilli-2
Pavakka-1
Green chilli-2
Curry leaves-few
Turmeric powder-1/2 tsp
Small onion-20 pcs
Water-1 cup
Jaggery-1 tsp
salt
Preparation
Heat coconut oil in a pan, add coconut, coriander seeds, dry chilly, shallots, and fenugreek, roast it until it turns golden brown, then add kashmiri chilly powder and turn off flame. Grind the mix into fine paste. Heat oil in a clay pot, add coconut oil, then pop mustard, add dry chilly, saute it for a minute, add bitter gourd and shallots, saute it well, then add salt, turmeric and curry leaves, mix everything well, next add coconut paste and water, boil it well, finally add jaggerry, boil it again, then turn off flame.
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