Paakarkai Kuzhambhu (Bitter Gourd Gravy)

Soak tamarind in hot water for 10 minutes. Squeeze and extract juice, discard skins, and set aside.

Wash bitter gourd. Cut and remove seeds. Slice into thin rounds. Soak in salted water for 10 minutes to reduce bitterness.

Heat a heavy-bottomed pan over medium high heat. Add 1 teaspoon sesame oil, urad dal, and channa dal. Once they start turning slightly golden brown, add half of the chopped onions and all of the red chilies. Sauté for 1 minute, then add tomatoes.

Sprinkle in 1 teaspoon salt and stir until tomatoes are fully cooked. Add red chili powder and coriander powder, mix well. Finally, add shredded coconut and coriander leaves.

Sauté over medium heat for 1 more minute. Switch off flame and let cool completely. Grind to a smooth paste and keep aside.

Heat another pan over medium heat. Add remaining 3 tablespoons oil, fenugreek seeds, mustard seeds, cumin seeds, and heat until aromatic. Add curry leaves and remaining chopped onions. Stir until onions are translucent. Add soaked and drained bitter gourd. Sauté for 5 minutes over medium heat.

Add ground paste to this mixture, stir, and cook over medium heat for 3 minutes or until oil starts to collect on the sides. Add tamarind water and little more water to this mixture. Allow it to boil, then add jaggery. Continue cooking until gravy thickens. Switch off flame after it has thickened.

Garnish with coriander leaves and serve with hot rice.