Kakarkai Curry ( bitter groud )

Ingredients
kakarkai - Medium sized 2
Onion – 1
Tomato – 1
Sambar Powder – 2 teaspoon
Curry Powder – 1 teaspoon
Turmeric Powder – a pinch
Jeera - 1 teaspoon
Mustar Seeds – ½ teaspoon
hing Powder – a pinch
Curry Leaves - few
Oil - 3-4 teaspoons
Salt – 1 teaspoon


Method:

1. Wash and cut the kakarkai into medium size pieces. Chop the onion and tomato.
2. Boil two to three glasses of water and when it is boiling put the kakarkai pieces. Allow to cook for five minutes. Do not overcook. Just blanch it.
3. Remove from stove and drain excess water.In a pan put the oil and when it is hot, add mustard.
4. When it pops up add jeera, hing and curry leaves.Then add chopped onion and fry till it turns transparent.
5. Add tomato pieces along with sambar powder, turmeric powder and salt.
6. Fry till the tomatos are mashed well. Add cooked kakarkai pieces and mix well.
Keep it in low flame for five minutes and stir now and then.

Note: You can also add a tablespoon of tamarind juice and a small piece of jaggery to the curry to get a sour and sweet taste.