BITTER MELON WITH PEANUT AND COCONUT IN TANGY CURRY

Delicious bitter melon curry to serve as a side dish flavoured with coconut, tamarind and it is sour and spicy.

Heat sesame oil in a pan and add 2 nos dry red chilies, mustard seeds, fenugreek seeds and saute it.
Add sambar powder, chana dal, curry leaves and cook it on slow flame.
To it add onions, salt, turmeric powder, tamarind juice, jaggery and boil it for 15 - 20 minutes with the lid on it.
Place the pan and dry roast dry red chillies, groundnut, coriander seeds, desiccated coconut and transfer it into the mixie jar.
To it add fennel powder, cumin powder and blend it to a coarse paste.
Fill this paste inside the bitter gourd and leftover stuffing add to the above boiling gravy.
Heat oil in another pan and add stuffed bitter gourd, sprinkle little salt, sprinkle little water and cook it for 12 -15 minutes with the lid on it.
Transfer it into the above boiling tamarind gravy and cook it for 15 minutes with the lid on it.

Now the bitter melon with peanut and coconut in tangy curry is ready to serve.

Heat sesame oil in a pan and add 2 nos dry red chilies, mustard seeds, fenugreek seeds and saute it.
Add sambar powder, chana dal, curry leaves and cook it on slow flame.
To it add onions, salt, turmeric powder, tamarind juice, jaggery and boil it for 15 - 20 minutes with the lid on it.
Place the pan and dry roast dry red chillies, groundnut, coriander seeds, desiccated coconut and transfer it into the mixie jar.
To it add fennel powder, cumin powder and blend it to a coarse paste.
Fill this paste inside the bitter gourd and leftover stuffing add to the above boiling gravy.
Heat oil in another pan and add stuffed bitter gourd, sprinkle little salt, sprinkle little water and cook it for 12 -15 minutes with the lid on it.
Transfer it into the above boiling tamarind gravy and cook it for 15 minutes with the lid on it.

Now the bitter melon with peanut and coconut in tangy curry is ready to serve.

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