PAGARKAI PULIKUZHAMBU/BITTERGOURD CURRY

Bittergourd Pulikuzhambu tastes best with the tangy taste of tamarind,sweetness of jaggery,Bitter taste of the veggie,Hot Spices.With all these taste this pulikuzhambu can never fail.

This version does not need any grinding.Suited when you are cooking for few people.
Try this you will love it instantly.Tamarind and Jaggery subsides the bitterness of bittergourd.My mother adds some ghee when she packs for lunch box.The aroma that I feel while opening the box yumm.....You are sure to enjoy this recipe.

Ingredients
Bittergourd	1
Tamarind	1 lemon sized ball
Sambar Powder	2 to 3 tsp
Jaggery	1 tbl spn
Garlic	4 flakes
Ripe Tomato	1/2
Onion	2
Turmeric Powder	1/2 tsp
Fenugreek Seeds	1/2 tsp
Mustard Seeds	1/2 tsp
Curry Leaves	A Handful
Sesame Oil	3 Tbl Spn
Salt	To Taste

Method:

1.Wash and cut the bittergourd into thin rounds.If there are seeds remove the seeds.
2.Chop onion,tomato and garlic.Soak tamarind and make a thick paste
3.In a pan add 1 tbl spn oil.Saute Bittergourd until it turns soft.Saute til there are some light brown spots on it.Do this in low flame.
4.Transfer it to a plate.In the same pan add some more oil.When it is hot add mustard seeds and let it splutter.
5.Add fenugreek seeds, curry leaves and saute.
6.Add onion,garlic,tomato and saute till tomato turns mushy.
7.Add turmeric powder,salt,bitter gourd and saute well.
8.Add sambar powder and mix well about 30 seconds.Do not let it burn
9.Add the tamarind paste,jaggery and water.Allow to boil nicely and the gravy will thicken.(So while adding you can add more water).If you have added more oil,it may ooze out.That's the stage to turn off the stove
10.Serve with hot rice, topping with sesame oil if you prefer.
11.Cook 'n' Enjoy

Tip:

1.Pulikuzhambu gets its taste on allowing it to boil for some generous amount of time.Gravy imbibes the taste of jaggery and tamarind well while doing so.
2.Depending on your spice level you can increase or reduce the sambar powder.