Ingredients
1 tbsp- coconut oil
1/4 tsp mustard
1 spring curry leaves
3 green chilies
1 bitter gourd , big size, Cut it into a thin half circle.
12 shallots
1 tomato, big size
1 tbsp -thick tamarind syrup
Roast and Grind
1 tsp coconut oil
1/2 cup coconut - Fry it in coconut oil until it turns brown.
1 tsp Coriander powder
1/2 tsp Chili powder
1/4 tsp Fenugreek seeds
1/4 tsp Fennal seeds - it should be less
1/2 spring curry leaves
Preparation
Take a pan , add items one by one from the 'Roast and Grind' list. Once it becomes cool, transfer it into a mixer and grind it till it becomes a smooth paste, and then keep the masala aside.
In a pan, heat the oil, mustard, curry leaves, chilies, and bitter gourd until medium-crispy and roasted, then add the onion and tomato and cook until the tomato is smashed. Add masala and fry for 2 minutes, then add tamarind syrup and salt , and add enough water at this stage to check the salt . Once it's boiled, close the pan and wait for 5 minutes till the oil seems to separate, and then switch off the flame.