Ingredients:
- Bitter Guard - 1/4 Kg - Washed in salt water, peeled off (due to the nodule kind of structure, we experience bitter taste, so we are peeling off the skin to some extent) and sliced into pieces
- Oil - 3 to 4 Tea spoons
- Mustard Seeds - 1/4 Tea spoon
- Urud dal - 1/4 Tea spoon
- Jeera Seeds - 1/4 Tea spoon
- Onions - 2 - Medium - Finely chopped
- Green chillies - 2 - Sliced
- Garlic - 5 pieces - Pounded
- Tomatoes - 2 - Medium - Finely chopped
- Tamarind - Big Lemon size
- Turmeric powder - 1/2 Tea spoon
- Chilli powder - 1 Tea spoon
- Dhaniya powder - 1/2 Tea spoon
- Salt - To taste
- Methi powder - 1/4 Tea spoon
- Jaggery - 1 small piece
- Soak the tamarind and keep it aside.
- Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
- Now add finely chopped onions, green chillies, pounded garlic and saute them till the onion pieces become transparent.
- Later on add sliced bitter guard pieces, methi powder, salt, turmeric and fry them for 5 minutes.
- Now add finely chopped tomatoes and allow the entire mixture to cook, till the bitter guard pieces turn soft.
- Once done, add chilli powder, dhaniya powder and fry the contents for 2 to 3 minutes.
- Finally add squeezed tamarind juice, required water, salt and allow to boil till the curry turns thick.
- Finally add a small piece of jaggery and cook it for 2 more minutes.
- Switch off the stove and serve with hot steamed rice.
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