1. Slit the bitter gouds and discard the seeds. Chop the gourd finely.
2. Sprinkle with 1 tsp of salt and leave aside for 15-20 minutes.
3. Soak tamarind in 1 cup of water and extract the juice.
4. Heat a kadai and roast sesame seeds, fenugreek and black gram dal. Transfer them to aplate.
5. Heat 2 tsp of oil in the same kadi and roast red chillies.
6. Add coconut and roast till it turns light brown.
7. Sprinkle asafoetida on top. Mix well and transfer to the plate.
8. Grind all these ingredients with green chillies to a fine paste.
9. Squeeze out the bitter goud and place in a pan.
10. Add about 1cup of water and boil.
11. When it is half cooked, add the tamarind extract.
12. Simmer till the bitter gourd is cooked.
13. Add the ground paste, salt and jaggery.
14. Simmer for 2-3 minutes and remove from fire.
15. Heat the oil for seasoning in asmall fry pan. Add mustard.
16. When it splutters, add curry leaves.
17. Add the seasoning to the curry.
18. Serve with steamed rice and dal.

Serves: 4