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1st Step
2 Min
Slice the bitter gourd into a fine round shape, about 5cm thickness. Gently remove the seeds.
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2nd Step
30 Min
Place the bitter gourd in a bowl filled with water and salt (1 tsp) and let it rest for 30 minutes.
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3rd Step
5 Min
Drain the water and gently squeeze and remove the excess water. Mix the bitter gourd with turmeric and salt.
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4th Step
5 Min
Heat the oil for deep frying, once the oil is hot enough, fry the bitter gourd in batches. Set aside until required.
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5th Step
5 Min
Heat up a saucepan add oil to the pan, once the oil is hot enough add mustard seeds, fenugreek seeds and cumin seeds, fry for a minute.
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6th Step
3 Min
Add chopped onion, green chillies, garlic and curry leaves, sauté for 2-3 minutes.
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7th Step
5 Min
Add Sri Lankan unroasted curry powder, chilli powder, Maggi Rasamusu and mix well.
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8th Step
5 Min
Then add tamarind paste, tomato and Maggi coconut milk.
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9th Step
2 Min
Season with salt and pepper.
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10th Step
10 Min
Close the lid and let to simmer for 10 minutes on medium heat.
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11th Step
5 Min
Once the gravy thickens add the fried bitter gourd and cook for further 5 minutes.
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12th Step
5 Min
Serve with Rice and other curries.
