Pavakka Mulakittadu — Sour and Spicy Bitter Melon Curry

Pavakka Mulakittadu — Sour and Spicy Bitter Melon Curry 

Ingredients

Serves 4-5

Prep+cooking: 40 min

3 cups bitter gourd, finely sliced

2 medium red onions, halved and finely sliced

2 medium tomatoes, diced small

3-4 green chilies, slit lengthwise

15 curry leaves, torn, plus extra sprig for tempering

2 ½ to 3 tablespoons tamarind paste, or to taste

3 ¾ cups water, divided

2 ½ teaspoons Kashmiri chili powder

½ teaspoon turmeric powder

salt, to taste

1 tablespoon oil

½ teaspoon black mustard seeds

2 dry red chilies, broken

Directions

To prep the melon, trim the ends off and halve each lengthwise. Scoop out seeds and spongy insides; discard. Cut the halved melons into thin slices.

Meanwhile, dissolve tamarind pate in ¾ cup warm water; set aside.

Put bitter melon, onion, tomato, green chili, curry leaf, tamarind water, remaining water and salt in a medium pot (I prefer cooking in a clay pot). Bring to boil over medium-high heat. Then tip in ground chili and turmeric and cook until vegetables soften, and liquid reduces to a thick sauce, about 25-30 minutes. Taste and adjust seasoning as needed.

Finally, heat oil in a small skillet until shimmering. Add mustard seeds and cook until fragrant and sizzling, about 10 seconds. Then stir in broken dry red chilies and curry leaves; quickly remove from heat. Pour the spice-infused oil over the curry, stir, and serve warm scooped up with plain rice.