Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…

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Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Ingredients:

• Bitter gourd – 1 no
• Garlic – 10 cloves
• Tamarind – a lemon size
• Onion – 1 no (medium size)
• Tomato – 1 no (medium size)
• Mustard seeds – ¼ tsp
• Fenugreek  seeds – ¼ tsp
• Cumin seeds – ¼ tsp
• Curry leaves – a sprig
• Turmeric powder – ¼ tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Fennel seeds powder – 1 tsp
• Sesame oil / Gingelly oil – 2 tbsp
• Salt to taste

onions getting cooked with tempered spices and curry leaves

with garlic and tomatoes

with finely chopped bittergourd

with all the spice powders and salt

with tamarind extract

curry getting thicken and oil floating on the top

Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Preparation:

• Soak tamarind in warm water for few mins and prepare tamarind extract.
• Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
• Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
• Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
• Add the onions and garlic cloves; cook until they turn golden brown.
• Add the tomatoes and cook until they turn mushy.
• Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
• Cook until the raw smell goes off.
• Pour the tamarind extract with a cup of water, cover and bring it to boil.
• Remove the lid, once the bitter gourd is cooked.
•  Cook in medium flame until the curry thickens and oil floats on the top.

Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).