6 Bitter gourds, cut into round thick
slices and the seeds removed
1 medium sized Onion, chopped fine
2 Garlic cloves, sliced round
1 tsp. Turmeric powder
1 tbsp. Sambhar powder or (1/2 tbsp. Coriander,
Chili powder and 1 tsp. Cumin powder)
1/2 tbsp. Amchur powder
2 tbsp. Bengal gram flour
1 tbsp. Jaggery or Cane sugar
Roasted Peanuts roughly chopped
Salt to taste
Seasoning:
Cumin and Asafoetida
1 tsp. Ghee

In a colander, add bitter gourds and little salt. Let it sit for half an hour. Squeeze the bitter gourd and then use it. This process helps to reduce the bitterness of the bitter gourd. Heat ghee in a pan; add the cumin seeds and asafoetida. Reduce the heat to below medium and add the onions, garlic and the bitter gourds and saute for a couple of minutes. Cover the pan and let it cook for 8-10 minutes till the bitter gourd is soft. Add all the powders and mix well. Saute till the powders are well coated; switch off the heat if doing a dry curry (If you don’t want the curry to be dry add 3 tbsp. of water and let it cook for another 6-7 minutes). Check for salt and add a bit more jaggery or amchur powder if required. Lastly add chopped peanuts. Serve with rice or chapattis.

Serves 4