1 tbsp coriander seeds
1 tsp urad daal
6-7 fenugreek seeds
4-5 byadgi chilies
2 tsp oil
1/2 tsp mustard seeds
1 sprig curry leaves, torn
1. Sprinkle 1/2 tsp salt on the bittergourd pieces. Set aside for 1 hour. Squeeze the water and rinse .
2. Heat 2-3 drops of oil. Quickly roast coriander seeds, urad daal, byadgi chilies and fenugreek seeds.
3. Grind the roasted spices with coconut.
4. Meanwhile, add bittergourd and raw mango pieces in a saucepan. Add 1/2 cup water. Bring to boil. Simmer till cooked.
5. Add ground masala paste and 3/4 cup water. Add salt & jaggery. Bring to boil. Simmer.
6. Heat oil in a small saucepan. Add mustard seeds and curry leaves. As the curry-leaves sizzle, pour the tempered oil on the curry. Switch off the gas and cover with the lid.
1. You may have to decide if you need to use tamarind or not, based on the tartness provided by raw mango. If the raw mango is tart enough to flavor the curry, you do not have to add the tamarind pulp.
2. The amount of jaggery really depends on the bitterness of the gourds and sourness of the raw mango. Adjust the jaggery in order to get the balance of all the tastes.