1/2cupsliced bitter gourd (pith and seeds removed)
3/4th cup chayote (chow chow pieces)
For the masala:
1cupgrated coconut
1small green chilli (deseed to reduce spice)
2long dry red chillies (fried in oil)
5-6fenugreek (methi seeds) (fried in oil)
1/8th teaspoon mustard seeds
1/4teaspoonturmeric (haldi)
1/2cupcoriander leaves
1marble size ball of tamarind
1-1/2inchginger
For seasoning:
1/2teaspoonmustard seeds
1sprig curry leaves
2clovesof garlic (crushed)
2-3teaspoonsoil
Instructions
Cook the vegetables with a little salt and water till tender but not mushy. You can pressure cook them too for just under a whistle (turn off the heat when you hear the hissing sound). Just make sure to cook the sprouts first, remove and then cook the bitter gourd and the chayote. Keep aside
Roast the red chillies and fenugreek seeds in 1 teaspoon of oil and then grind them along with the rest of the ingredients to a very fine paste. Reserve the masala water (used to rinse the mixer jar)
Transfer the ground masala into a pan, add the masala water and the vegetables. Adjust the consistency of the curry by adding the liquid that was used to cook the vegetables. You may also use plain water if the liquid feels too bitter. Adjust salt and bring the curry to a boil, reduce and simmer for 2 minutes. Turn off the heat
To temper, heat oil in a smaller pan and toss in the mustard seeds. When they stop spluttering add the crushed garlic and fry for a few seconds before adding the curry leaves. Stir. Pour the seasoning over the curry and cover the pan immediately. Serve hot with rice or chapathis