– Cut bitter gourd into rings and soak in salt water
– Drain the water and dry it in kitchen towel
– Add oil in a pan and shallow fry all the bitter gourd, make sure it doesn’t get burnt and keep it aside
– Add oil in the same pan and sauté mustard seeds, fennel seeds, onion and sauté till it turns golden brown
– Add tomatoes, red chilly powder, coriander powder, sambar powder and salt
– Add half cup of water and cook till the oil separates
– Add fried bitter gourd rings and tamarind juice
– Boil it until the kuzhambu gets cooked
– Grind coconut, fried gram and fennel seeds into a paste
– Mix it to the kuzhambu and cook until it becomes a thick gravy