Pavakkai (bittergourd) poriyal

1. Smear chopped bitter gourd with salt and keep aside for half hour.

2. Wash the bitter gourd under running water. This is to remove the bitterness.

3. In a pan, add 1 tsp cooking oil.

4. Once hot, add 1 tsp mustard seeds, handful of curry leaves and a pinch of asafoetida.

5. Now add tamarind pulp to the pan (1 lemon sized, soaked in hot water for 15 min).

6. Add 250 g chopped bitter gourd. Add salt to taste, 4 tsp jaggery, 1/2 tsp turmeric powder. Cover and simmer for 8-10 minutes, till the poriyal becomes dry.

7. In a separate pan, dry roast 1/2 cup groundnuts. Grind to a coarse powder.

8. Add the groundnut powder to the pan with bitter gourd. Mix well and switch off flame.