1. In a broad heavy pan, pour the oil. 2. Add the mustard seeds, urad dal, 1 tablespoons. 3. of curry leaves and fry well. 4. Add the onions and bittergourd. 5. Fry for 5 minutes or so till it is reddish in colour. 6. Add the green chillies, tomatoes and salt to taste. 7. Fry for another 3 minutes. 8. In the meantime, fry the ingredients of the masala with 1 tablespoons. 9. of curry leaves in a wok without oil in low heat. 10. When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer. 11. Add the ground masala into the pan when the tomatoes are cooked. 12. Add the tamarind juice, check the salt and add 2 cups of water to the pan. 13. Cover the pan tightly and simmer on low flame. 14. After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable. 15. Switch off the gas, serve hot with rice/rotis alongwith raita. ---------------------------------------------------------------------------
Nutrition
Ingredients
