Bitter gourd and hog plums in coconut gravy is a Konkani cuisine speciality. A curry that’s tangy, spicy and sweet all in one bite . This curry is a must as part of the spread for Ganesh Chaturthi festival.

Ingredients :

• Bitter gourd – 1
• Hog plums – 3 (Tamarind, if not using hog plums-1 lemon sized)
• Yard long beans ( optional ) – 4
• Jaggery powder – 2 Tbsp
• Salt to taste

For masala to grind :

• Grated coconut – 1 cup
• Urad dal – 1 tsp
• Coriander seeds – 1 tsp
• Fenugreek seeds – 6 -7 seeds
• Red chillies – 4 + 4 ( comon + Bydgi )
• Oil – 1 tbsp

For seasoning:

• Oil.
• mustard seeds.
• curry leaves .

Method:

1. Wash and chop bitter gourd into thin long slices. Chop yard long beans into 2 – 3 cm long pieces.
2. Crush hog plums using a pestle.

3. Cook all of them in a vessel using enough water.
4. When they are half cooked add salt, jaggery and continue cooking. Add enough jaggery depending on the bitterness of the gourds and the tanginess of the hog plums, according to your taste.
5. Heat 1 tbs oil in a small pan. Add in urad dal, coriander seeds and fenugreek seeds, one by one and fry on low flame. Now add red chillies and fry them until the urad dal starts to brown. Allow it to cool.
6. Grind grated coconut and red chillies first. When almost done, add fenugreek, urad dal, coriander seeds and grind to a smooth paste.
7. Add tamarind to the masala while grinding if using instead of hog plums or you can add a little along with hog plums, only if your hog plums are not tangy enough.
8. When the veggies are cooked add the ground masala and mix well.
9. Add water if required, to make the curry a medium thick consistency .
10. When the curry start to boil, simmer it for few more minutes until the raw taste of the masala goes off. Check and adjust salt. Switch off the flame.
11. Heat oil in small pan, add mustard seeds. When it starts crackling add curry leaves and switch off the flame. Add this seasoning over the curry.

12. Serve hot with white rice.