Ingrediens :

1. Bitter Gourd / Pavakkai / Karela – 3 chopped into thin round pieces

2. Yogurt / Thayir – 2 Tbs

3. Onion / Vengayam – 1 cup

4. Curry Leaves  / Karuveppilai

5. Black Gram / Urad Dal / Ulundu – 1 Tbs

6. Split Bengal Gram / Chana Dal / Kadalai Paruppu – 1 Tbs

7. Cumin Seeds / Seerakam

8. Mustard  / Kaduku

9. Asafetida

10. Corn Flour Powder – 3 Tbs

11. All Purpose Flour / Maida – 2 Tbs

12. Rice Flour / Arisi Maavu  – 1-2 Tbs

13. Red Chili Powder / Milagai Thool – 2- 3 Ts

14. Coriander Cumin Powder and Turmeric Powder – 1 Ts

15. Tamarind Water / Puli karaisal

16. Jaggery / Vellam – 1 small cube powdered

17. Salt

18. Oil / Yennai

Method :

1. Soak bitter gourd pieces in yogurt water (buttermilk) adding a little bit of salt for 15 – 20 minutes

2. Take a mixing bowl add ingredients like corn flour, all purpose flour, rice flour, red chili powder, coriander cumin powder, turmeric powder, salt, tamarind water, and jaggery, Add water and make a fine paste, Now add the bitter gourd pieces in it (strain the yogurt water in which it was soaked), coat with the paste nicely to all the pieces

3. Take a pan add oil and heat it, add ingredients like mustard, cumin seeds, curry leaves, black gram, split bengal gram, asafetida, after the ingredients start to splutter, add onions and saute it well for 1-2 minutes then add the bitter gourd pieces coated with the masala paste, mix well and fry, close the lid and let it cook, then again saute it a little so that they don’t stick to the base, the recipe is ready