PAAVAKKAI PULI KOZHAMBU

Ingredients
Bitter guard-1(medium size) Buy little less green and less thorn shaped for less bitterness
Small onions-10
garlic-10
Tomato-1
Sambar powder-11/2 teaspoon
Coriander powder-1 table spoon
Turmeric powder-1/2 teaspoon
curry leaf -little
Tamarind -little(as shown in the picture) or 2 teaspoons paste
jaggery-1 small piece

FOR TEMPERING

For seasoning

Mustard seed-1 teaspoon

Fennel seed-1 teaspoon

Fenugreek seed-1/2 teaspoon

Gingelly oil-2 table spoons

METHOD:

Heat the oil.Saute onions,garlic and tomatoes for a minute.Add the bitter gaurd pieces. marinated with yoghurt. Reduce the flame to medium and saute for 5 to 6 minutes.Meantime in 3 to 4 cups of water mix the tamarind,the salt needed,sambar powder,coriander powder and turmeric powder and add after the pieces are sauted well.Let the gravy cook for 5 minutes in medium fire.Then reduce the fire and cook till the gravy becomes thick and get reduced to 1/3 quantity.If the gravy is going to be served for non diabetic people, add a small piece of jaggery and cook for 2 more minutes.Adding jaggery will give an excellent taste to the curry