Bittergourd in Spicy Kolhapuri gravy

Recipe Marathon: Day 3


Here?s the recipe for Kat from Sia?s post (adapted from Chakli's recipe).

Once you have the Kolhapuri masala & Kat ready this dish is a snap to make.
Ingredients:
Bittergourd ? 4 medium, chopped into half moons
Onion ? 1 medium, chopped
Kat ? 1 cup
Tamarind paste ? 2tbsp
Salt ? to taste
Mustard & cumin seeds ? 1tsp each
Curry leaves ? 6-8

Method:
Place the bittergourd pieces along with tamarind, pinch of turmeric, ½ tsp of salt and ½ cup water in a microwave safe bowl. Nuke for 6-8 minutes or until the gourd is ¾th cooked. Drain and rinse under cold water; wring all the water out and set aside until ready to use.
Heat 1tbsp oil in a pan, add the seeds & curry leaves, once the seeds start to splutter add onions and sauté until lightly browned around the edges.
Add bittergourd and sauté on medium-high heat until they start to form a crust, about 8-10 minutes.
Reduce the flame to low and add Kat and ½ cup water; simmer for another 8-10 minutes. Check for seasonings and adjust accordingly.