Now that you have seen one version, here is mine. This is less bitter and it can be enjoyed with sambar rice. It gets a nice roasted texture and taste as it is cooked on low flame towards the end. Adding a hint of jaggery also helps in masking the bitterness. (ooh..that's a lot of bitterness in this post). Now to the recipe.
bittergourd/pavakkai- 2 medium sized
onion- 1/2 (sliced)
sambar powder- 2 tsp
salt- as reqd
jaggery- 1/4 tsp
tamarind paste- 1/4 tsp
Cut the pavakkai's into medium-thin rounds. You can keep the seeds if you like it. If not , just push the center part with your thumb and it comes right off. In a bowl add 1 tbsp of yogurt,some water and salt. Mix well and get it to buttermilk consistency. If you have ready buttermilk that is perfectly fine too. Add the pavakkai rounds to it and soak it for 15 mins. Then wash it 2 or 3 times. This helps in removing the bitterness to a little extent.
Now heat the pan and put a tbsp of oil. Fry mustard seeds, urad dal, channa dal and some cumin. Then add onions, curry leaves and some turmeric. Fry it for 5 mins. Then add pavakkai and reqd salt. Saute for a few mins. Now add little water and close the pan. Cook for another 5 to 10 mins. When the color of the veggie changes, add the sambar powder, tamarind and jaggery. Mix well. Take off the lid and fry in medium low flame. The key to this roast is , don't use a spatula and keep on mixing it. This might break the veggie. So, you just toss the veggie every 5 mins. You will get a nice roasted texture this way. Enjoy!!!