Paleo Bitter Gourd Kuzhambu

Ingredients

• 250 g bitter gourd, cut into pieces (பாகற்காய்)
• 1 onion, chopped (வெங்காயம்)
• 3 tomatoes, chopped (தக்காளி)
• 2 green chillies (பச்சைமிளகாய்)
• 2 tbsp coconut oil (தேங்காய் எண்ணெய்)
• 1 tbsp lemon juice (எலுமிச்சை சாறு)
• half tbsp, 2, 3 sprigs, to taste mustard seeds, dried red chillies, curry leaves, rock salt (for tempering) (கடுகு, மிளகாய் வற்றல், கறிவேப்பிலை, இந்துப்பு)
• 1 cup grated coconut (for the masala) (தேங்காய் துருவியது)
• 7 dried red chillies (for the masala) (மிளகாய் வற்றல்)
• 1 tbsp, half tbsp, half tbsp, a few coriander seeds, black pepper, turmeric powder, curry leaves (for the masala) (மல்லி, மிளகு, மஞ்சள் தூள், கறிவேப்பிலை)

Method

1. Dry-roast the masala spices in a pan, then add the coconut and roast until golden; cool and grind to a thick paste without water.
2. Heat oil, temper mustard seeds and curry leaves, then saute the onion.
3. Add the bitter gourd and cook until its raw taste is gone, then add tomato and salt and saute.
4. Pour in water and boil for a few minutes, then add the ground masala and enough water to make a gravy and simmer.
5. When the bitter gourd is tender, drizzle a little more coconut oil and add curry leaves.
6. Stir in the lemon juice and remove from heat.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 82. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.