1. Cut bitter gourd into thin rounds.
2. Mix with salt and jaggery and steam till soft.
3. Fry red chilies, black gram dal and coriander seeds in 1 tsp of oil.
4. Grind them with coconut and tamarind to a smooth paste.
5. Mix this paste with bitter gourd.
6. Add enough water to form creamy gravy.
7. Bring to a boil, simmer for 2 minutes and remove from fire.
8. Heat remaining oil in a seasoning ladle and season with mustard and curry leaves.
9. Add it to the gashhi.
10. Mix well and serve hot with steamed rice.

Serves: 3-4