Kakarakaye Bellam Kura - Bitter Gourd

1 lb Kakarakaye - Bitter Gourd
3 Green Chilies
Few Curry Leaves
1 tsp Tamarind paste
4 tsp Jaggery

Cut kakarakaye into 1/2" circles. Boil kakarakaye in a skillet on stove top with some turmeric and salt till they are soft and cooked. Remove and drain the water.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad dal, 1/2 tsp chenna dal, few mustard seeds, jeera, hing and a red chili. Add cut green chilies and curry leaves and fry for a few seconds.

Add the cooked vegetable and fry for a few minutes. Add 1 tsp of tamarind paste, mix well and add 4 tsp of grated jaggery (jaggery will spread and boil) check for salt and seasonings, adjust to suit your taste. Sometimes if it is new jaggery it will make it liquidity, sprinkle a tsp of dry rice flour and cook for 3 to 4 minutes in medium flame and remove from flame.

This is a good side dish with rice.