DIRECTIONS

• 1. Cut the bitter gourd into round slices and remove the seeds.
• 2. Heat oil on a low flame. Fry the bittergourd (kerala) till crisp and golden brown. Remove with a slotted spoon and drain on a kitchen towel.
• 3. In the same oil, deep fry the onions till crisp and golden brown. Remove with a slotted slot and drain on a kitchen towel.
• 4. Heat the remaining oil, and fry green chili’s, red chili powder, nigella seeds (kalonji), cumin, salt, turmeric and garam masala.
• 5. Once the spices start sizzling, add the chopped tomatoes. Cook till tomatoes are soft and oil comes on top.
• 6. Add the fried bitter gourd & onions. Mix well.
• 7. Add tamarind pulp. Cover pot and simmer for 10 minutes.
• 8. Remove from heat once cooked through.
• 9. Garnish with fresh coriander leaves and serve.