Like any other zuzhambu's this is very tasty and requires very less oil. Apparently eating bitter guard is really good for diabetic people.
Pavakka: 1, chopped in to round slices
Onion: 1 medium, chopped
Tomato: 1 medium, chopped
Curry eaves: 1 tring
Garlic Cloves: 4 big or 8 small
Jaggery: 1 tsp (Optional)
Oil: 1 tbsp
Sambar powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/8 tsp
Salt: 1 tsp
Tamarind paste: 1 1/2 tsp
Mustard seeds: 1 tsp
Fenugreek seeds: 1/8 tsp
Fennel seeds 1 tsp
- Heat oil in a pan and add the mustard seeds. When they dance, add the fenugreek and fennel seeds followed by curry leaves. Now add the garlic.
- Now add the onions and tomatoes. Roast for a minute and add the bitter guard pieces.
- Fry until bitter guard is close to being completely cooked.
- While the bitter guard is being fried, take 3 cups of water and mix everything under "Masala".
- Once the bitter guard is close to completing, pour in the masala water and stir.
- Simmer down the flame and let the curry boil until it reduces to 1/3 or until the desired consistency. You can now add the jaggery.
Tip: Usually kuzhambu's give a great taste when cooked in simmer for a long time.