Step-by-Step Instructions

1. 1.Prepare Masala Paste

   Heat 2 tbsp oil in a pan. Add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1 tbsp coriander seeds, and 3 dry chillies. Sauté for 1-2 minutes until aromatic. Add 1 chopped onion and sauté until light golden brown (approximately 3-4 minutes). Add 1/2 cup chopped coconut and sauté for another 2-3 minutes until the coconut is light golden.

2. 2.Grind Masala Paste

   Transfer the sautéed ingredients to a grinder jar. Add some water and grind to a fine paste. Set aside.

3. 3.Cook Bitter Gourd

   Heat 3-4 tbsp oil in a large pan. Add the bitter gourd pieces (5-6 small, with seeds removed and cut). Fry the bitter gourd for 5-7 minutes until it changes color and is slightly tender.

4. 4.Add Vegetables and Spices

   Add 1-2 slit green chillies and 1-2 chopped tomatoes to the pan. Add 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt as required. Sauté for 5-6 minutes until the tomatoes soften and the oil starts to separate from the mixture.

5. 5.Combine with Masala and Beans

   Add the prepared masala paste to the pan. Rinse the grinder jar with 1 cup of water and add it to the curry. Mix everything well. Add the cooked field beans (1 cup, soaked overnight and pressure cooked for 5 whistles) to the curry. Extract pulp from a lemon-sized tamarind soaked in 1 cup of water for 15 minutes and add the tamarind extract to the curry. Mix well.

6. 6.Simmer the Curry

   Cover the pan with a lid and cook for 10 minutes on medium heat, allowing the flavors to meld and the curry to thicken slightly.

7. 7.Prepare Tempering

   In a separate small pan, heat 1 tbsp sesame oil. Add 1/2 tsp mustard seeds and 1/2 tsp black gram. Once the mustard seeds splutter, add 1 chopped onion and a few curry leaves. Sauté for 2-3 minutes until the onions turn golden brown.

8. 8.Finish and Serve

   Pour the tempering over the bitter gourd and field beans curry. Mix gently. Serve hot with rice or roti.