Bitter gourd dry curry (pakkarkai poriyal)

Bitter gourd dry curry (pagarkai poriyal) - Preparation time 15 mins
My dad like sweet bitter gourd curry but i like the pagarkkai curry spicy and bitter it will taste very good when made in small bitter gourd (mithi pagarkkai). I love this curry and will take as a snack.

Ingredients:-
Bitter gourd - chopped 1 cup
Sambhar powder - 1 tsp or 2 tsp (according to your spice level)
Turmeric powder - 1/4 tsp
Salt - to taste
Water - to cook bitter gourd
Sesame oil - 1 tbsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp

Preparation method:-
In a vessel add water, turmeric, sambhar powder, salt and boil.
Add chopped bitter gourd and cook till the vegetable is tender. (Add only required amount of water).

(Or) you can slice the bitter gourd very thinly and add after garnishing.

In a tawa heat sesame oil, mustard to splutter, urad dhal should be brown.
Now add cooked bitter gourd and fry till the excess water evaporates or add the thinly sliced pagarkkai, turmeric, sambhar powder or red chili powder and salt to taste.

Dry curry will be bitter and spicy with full of taste and bitter gourd flavor. 
Dark green colored bitter gourd will be very bitter.

You have to cover the curry after sprinkling little water. It will absorb all the water and cooked well

If you want you can add 1 tbsp of bengal gram flour  which is optional.

Healthy bitter gourd dry curry is ready.

Note: The teeth over the bitter gourd should not be very close and dark green bitter gourd will be very bitter.