Bitter Gourd-Tomato-Tamarind Curry (Sig)

Ingredients
2 tbsp oil
2 medium sized bitter gourds (~2 cups bitter gourd slices)
¼ tsp turmeric powder
¼ tsp mustard seeds
A few curry leaves
½ cup onions, diced
3/4 tsp red chili powder
3/4 tsp coriander powder

Powder these spices

½” cinnamon stick
2 cloves
3 cardamom pieces
½ tsp fennel seeds
¼ tsp cumin seeds
2 large tomatoes (1 cup tomato puree)
1 small ball tamarind (1 tbsp tamarind paste)
Salt to taste

Method

Soak the tamarind in water, if not using the paste. Paste can be added directly.

Puree the tomatoes in a food processor if using whole tomatoes.

Cut the bitter gourds into half lengthwise and scoop out the seeds. Slice each halves to thin pieces, widthwise.

Heat about ½ of the oil in a sauce pan and sauté the bitter gourd pieces along with a bit of salt till they start to brown a bit, but still soft.
Add the turmeric powder and sauté for another minute or so. Remove and keep aside.

Add the rest of the oil to the pan and splutter the mustard seeds.
Add the onions and curry leaves and sauté till soft. Reduce the heat to low and add the red chili powder and coriander powder.
Sauté on low heat till the spices are brown.
Add the pureed tomatoes and mix well to incorporate. Bring it to a boil.

Add the sautéed bitter gourd pieces and ground spices and saute for a few seconds.

Add ½ cup hot water and mix well to combine. If using tamarind paste, add that now. If using soaked tamarind, use a spoon to press the tamarind down to get all the juice out of it and add the tamarind water to the pan.

You might want to repeat the process with more water to make sure you get all the good stuff out of the tamarind. Bring this to a boil. Adjust the liquid if necessary by adding more hot water.

Close the lid and simmer for about 10 minutes. If the gravy is not thick enough, remove the lid and increase the heat to thicken it a bit more. Check and add more salt if needed. Serve hot with rice and a simple green vegetable stir fry.