Bittergourd Pachadi

In my growing up days my mum didn't use bitter gourd..I started eating Bitter-gourd in last 3-4 years. I am pretty neutral to it. My kids love bitter gourd roast. My husband hates it. My grand ma used to do this bitter gourd pachadi. Few months back when I was in India she did this and kids loved it. This one you can mix with rice or have it as side dish to Chappathi or even for bread. It taste really good
Bitter-gourd (long variety) – 2 Nos
Tamarind – a small lemon size
Tomato – 2 (medium size)
Jaggery powdered – 3 tablespoon
Red Chilli Powder – 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Asafotida Powder – ¼ teaspoon
Gingerly Oil – 1 tablespoon
Mustard – 1/4 teaspoon
Cumin Seeds – 1 teaspoon
Fenugreek – ½ teaspoon
Curry Leaves - few
Salt – 1 teaspoon or as per taste


Soak tamarind in water and squeeze out thick juice of about one cup.
Cut the tomatoes into big pieces and grind it to a fine puree.
Slit the bitter-gourd, remove seeds and cut it into small pieces.
Put the bitter-gourd pieces in a vessel and add half cup water and cook on medium flame till it is soft.
Add tamarind juice and tomato puree, red chilli powder, turmeric powder, salt and stir well. Allow to boil.
In a kadai put the oil and when it is hot add mustard. When it pops up add Cumin Seeds, fenugreek, asafotida powder, curry leaves and fry. (take care not to burn the fenugreek). Add the cooked bitter-gourd tamarind gravy to it and stir well. Allow to cook till it is semi liquid.
 Finally add jaggery powder and mix well. Let it cook for two to three minutes on low flame. Then remove.