Bitter gourd stir fry/ Pagarkai poriyal

Bittergourd is loaded with nutrients and has many health benefits. We need to be a bit tricky while cooking this bitter vegetable. Most commonly adding tamarind extract or tomato or sour curd will reduce the bitter taste to some extent. I have also written another post on bittergoed crispy fry earlier . You can check the recipe on this linkCrispy bittergourd rings

This is a simple stir fry recipe where I have used tamarind extract and tomato to reduce the bitterness. I pressure cooked the bitter gourd for 2 whistles in a tbsp of tamarind extract and then stir fried in a tomato based masala.

Ingredients:
Chopped Bittergourd- 1 cup
Tamarind extract-1tbsp
Onion-1large
Tomato-1
Chilly powder-2tsp
Turmeric powder-a pinch
Coriander powder-1tsp
Salt -as needed
For tadka:
Oil-1 tbsp
Mustard-1 tsp
Urad dal-1 tsp

Method:

• Wash and chop the bitter gourd into small pieces.
• Pressure cook the bittergourd with the tamarind extract and turmeric powder for 2 whistles.
• Heat a pan and add oil to it. Add the mustard seeds and once it starts to splutter add the urad dal.
• Then add the onion and saute. 
• Once onion is cooked add the tomato and salt and saute for 2 minutes.
• Now add the chilly powder and coriander powder and saute for 2 more minutes or until oil starts separating.
• Now add the pressure cooked bitter gourd and mix well.
• Close with a lid for a minute.
• Switch off flame.
• Transfer the content t a serving bowl.