Pagarkkai Puli kuzhambhu (Bittergourd and tamarind gravy)

Pagarkkai Puli kuzhambhu (Bittergourd and tamarind gravy) - preparation time 15 mins
I used to make kootu/poriyal/ orundai kuzhambu with bitter gourd(pagarkkai). One day i tried puli kozhambhu using pagarkkai. This gravy contains very slight taste of bitter, tangy, sweet, spicy and salt. This goes very well with white rice  or side dish for adai.

Ingredients:-
Tamarind extract - Got from small gooseberry size tamarind ball
Sambhar powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Thalikkum vadagam - 1
Bitter gourd - 1  (sliced thinly)
Sesame oil (nalla ennai) - 1 tbsp
Urad dhal - 1 tsp
Toor dhal - 1/4 tsp
Bengal gram - 1/4 tsp
Fenugreek seed - 1/4 tsp

Preparation method:-
Heat kadai, add sesame oil, thalikkum vadagam, urad dhal, bengal gram, toor dhal. When nice aroma come add fenugreek seed along with chopped bitter gourd.
Fry till the bitter gourd is cooked to soft. Add turmeric, sambhar powder, salt sortae for few mins.
Add the tamarind extract and boil till the raw smell of tamarind goes off. Check the spice level and adjust to your taste at this stage.
When the gravy become thick and oil separates add jaggery and boil.
The bitter gourd puli kuzhambhu will be in mixed taste (sweet, bitter, tangy, salty,etc). Try it out.