Bitter Gourd Thokku

Finely chop the bitter-gourd to small pieces. In a vessel boil some water. Switch off the gas, add the chopped bitter gourd pieces, add some salt . Cover the vessel for 15 minutes.

Drain well the bitter gourds pieces from the hot water and keep in colander to drain completely. This removes almost all the bitterness.

In a big heavy bottomed pan, add some oil after the pan is heated. Splutter the mustard seeds, add the chana dal, add curry leaves, lower the flame.Roast the peanuts to golden color.

Add the chopped bitter gourds, which you have blanched and drained. Add the turmeric powder, salt, extracted tamarind water around 2 cups or till it covers the bitter gourds.

Let the bitter gourds now start cooking on a medium flame, and let the tamarind sauce thicken.

Meanwhile roast and powder mustard seeds and fenugreek seeds. Keep aside.

When the thokku/pickle starts reducing gradually, appearing like a shiny gel like, with the bitter gourds cooked very smooth, mash a little with the ladle. We need some chunks of bitter gourds so don't puree it..

The thokku / pickle should not have any watery liquid, but thickened sauce like texture, with oil coming up, add any remaining oil.This is a delicious mixture of sweet, spicy , tangy taste of thokku / pickle which can be mixed with rice.