Paagarkkai Curry Sweet and Sour ( Karela, Bittergourd)

                                Paagarkkai Curry Sweet and Sour ( Karela, Bittergourd)

Cuisine: South Indian Vegetarian
Serves: 2
Prep Time: 35 mts.


Grocery List:

1. Pagarrkkai( Karela, Bittergourd).  2 medium washed and finely chopped into cubes

2. Curry Leaves.    a few washed and finely chopped


From the Pantry:

1. Tamarind Paste.     1 tspn.

2. Dry Red Chillies.     1 broken into 3 pieces

3. Jaggery     small pieces.      2 tbspns.

4. Rai.    1/8 tspn.

5. Salt to taste

6. Asafoetida ( Hing).  a pinch

7. Cooking Oil.     1 and 1/2 tbspns.

8. Water.    1/16 cup


Method:

1. In a heavy flat pan on low heat, add cooking oil, rai and asafoetida and red chillies. Let Rai splutter.

2. Add washed and chopped Pagarkkai and turn to medium heat.

3. Add salt, Jaggery pieces and Tamarind Paste and mix well with vegetables.

4. Add Water and let water evaporate.

5. After Water evaporates, turn vegetables in Pan for a 2 minutes to let the vegetables brown a bit and become crisp.

6. Garnish with Curry leaves.

Note:  Serve piping hot with Plain Rice, ghee, Rasam.