Bitter Gourd Gravy Curry

Mix chilli powder, turmeric powder, and coriander powder with 2-3 tbsp of water in a small bowl. Set aside.

Cut the cleaned bitter gourd into small pieces and add them to a bowl with 1 tbsp of salt. Let it sit for 20 minutes.

After 20 minutes, squeeze out the water from the bitter gourd.

Heat a khadai and add oil. When hot, add the squeezed bitter gourd and shallow fry on medium to high flame until the color changes slightly. Remove from the flame.Set aside.

In the same khadai with remaining oil, add fenugreek seeds and wait for them to pop.

Add chopped onion and sauté until light brown. Then add ginger garlic paste and slitted green chillies. Sauté until the raw taste is gone.

Add the chilli powder mixture along with 3tbs of water and mix well. Then add chopped tomato and sauté until the oil separates.

Add the fried bitter gourd pieces and shallots pieces. Mix for 1-2 minutes in medium to high flame.

Add curry leaves, tamarind water (about 1.5 cups), and salt. Allow it to boil until the raw taste of tamarind is completely reduced.

Grind grated coconut and fennel seeds into a fine paste with enough water.

Add the coconut paste and jaggery powder to the curry. Adjust the consistency as needed and mix well.

When the curry starts bubbling, turn off the flame. The bitter gourd gravy curry is ready to serve.