Pavakkai Kuzhambu

Ingredients

Bittergourd/ pavakkai 1 medium sized

Onion 1 (finely chopped)

Garlic 5 if big

Tomato 1
Tamarind (lemon sized)
Saunf /Fennel seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Kuzhambu podi 2 tsp
Pure chilli powder 1/2 tsp (if you want it spicy)
Jaggery -small piece 
Curry leaves
Salt

Directions- How to make

Soak the tamarind in 3 cups of water and add salt, 1/2 tomato, turmeric powder, coriander powder, kuzhambu podi, chilli powder and curry leaves. Smash the tomato and mix well.

Heat oil in a wok. Add mustard, fennel and fenugreek seeds. Then add the curry leaves, garlic, onions. Add little salt so that the onions fries well. Add 1/2 tomato and pavakkai pieces (cut into small squares or rings). Fry the pavakkai well in oil to remove the bitterness. Now add the tamarind water to it. Let it boil till it becomes thick and reduces to 1/3 quantity. Finally add a small piece of jaggery. Serve the hot and sour Chettinad style pavakkai kuzhambu with rice.

Note: It would taste even great if the kuzhambu is made using shallot onions