Bitter gourd ---- 2 no.
Butter milk ---- 1/2 cup
Onion ---- 1 big very finely chopped
Tamarind pulp ---- 1 tab sp dissolve in 1 cup of water (or 5gms of tamarind(small gooseberry size) soak in hot water and extract juice with 1 cup of water)
Turmeric powder ---- 1/4 tea sp
Red chilli powder --- 1 tea sp
Grated jaggery --- 1 tab sp
Tomato --- 1 medium chopped
Oil ---- 1 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1 tea sp
Urad dal ---- 1 tea sp
Chana dal ---- 1 tea sp
Asafoetida --- 1/4 tea sp
Salt to taste
1. peel outer skin lightly and Cut bitter gourd in to 1 inch round pieces and boil them with little turmeric and butter milk till butter milk evaporates (This helps to remove the bitter taste from the gourd lightly). Remove from the heat and leave a side.
2. Now heat oil in a sauce pan add mustard seeds and let them popup then add urad dal, chana dal, cumin seeds and asafoetida then curry leaves let them fry till dals become light red color and add chopped onion and garlic, curry leaves and fry till onion become soft and light pink color.
3. then add chopped tomato and cook till tomato become soft and add turmeric powder,redchilli powdermix well and add cooked bitter gourd pieces and then tamarind juice and cook till gravy becomes thick (this will take 15 min. in a very low flame cook in a low flame only).
4. Now add grated jaggery mix well and let it cook for few more min.
Remove from heat and serve with hot rice
This pulusu taste better next day with left over rice or pongali
enjoy your meal.