• Bitter gourds 1/4 kilo – sliced
• Green chilies 3 slitted
• Onion made into paste 1/2 cup
• Garlic 6 cloves – paste
• Toamto puree 1 cup
• Tamarind paste 1/2 spoon
• Salt
• Turmeric powder 1/4 spoon
• Chili powder 1 spoon
• Mustard seeds 1/4 spoon
• Asafoetida 1/4 spoon
• Curry leaves few
• Dry red chilies 3
• Mustard oil few spoons.
• Achaari Powder:
• Fennel seeds
• Cumin seeds
• Nigela(kalonji/onion seeds)
• Kastoori methi
• Mustard seeds
• Fenugreek seeds
• Dry red chilies
• Asafoetida
• Coriander seeds.

In a wok, heat oil. Add chilies, onion and garlic paste and fry real good, till its raw odour just leaves.

Then add bitter gourds slices and give a quick twist.

Add salt, turmeric and chili powder to this. Followed by tomato puree & tamamrind paste. Maybe add little water. Cover and cook till it is done.

Add the pickling spices and bring this to boil.

In a seperate pan, heat oil. Add mustard, asafoetida, red chilies and curry leaves. Let it crackle well.

Now run this sesonning over ht curry prepared.