Bitter gourd sabzi with jaggery

This awesome sabzi was served at a lunch in our friend’s house. It was so yummy that I took the recipe from her immediately and ever since I make it quite often. This is good for those who want to eat bitter gourd, but don't like the bitter taste.

Ingredients

5 bitter gourds cut lengthwise and sliced. Remove seeds if they are hard.

1 onion cut fine

1/3 cup grated jaggery

A small ball of tamarind, soak it in 2 tbsps of water

3 tbsps mustard oil

¼ tsp mustard seeds

Salt to taste

¼ tsp turmeric powder

¼ tsp red chilli powder

1 tsp coriander powder

2 tbsps water

Instruction

-          Heat oil in a pan, add mustard seeds and when they splutter, add cut onion. Keep stirring on low fire, the onion should become transparent (not brown).

-          Add the bitter gourd pieces and let it cook on medium flame. Cover it with a lid and check in between for water, sprinkle some if needed.

-          When the bitter gourd is cooked and soft, add all the masala powders, salt, water and grated jaggery. Mix nicely and keep on low flame till the jaggery is dissolved completely.

-          Squeeze the tamarind and add the pulp to  the bitter gourd, mix well and remove from fire after about a minute. You can make it a dry sabzi, or like a curry by adding some more water.

-          It is an awesome accompaniment with chapatis, but can be served with steamed rice too