Ingredients: 4-6 bitter gourd, discard the seeds and cut into small pieces 3-4 tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder 1-2 tsp. tamarind juice 2 tbsp. jaggery 1 long spring curry leaves 1/2 tsp. Rasam Powder Salt to taste For Masala: 3/4 cup grated, coconut 2 tsp. bengal gram 1 tsp. cumin seeds 1/2 tsp. fenugreek seeds 2 tsp. sesame seeds 4-5 red chillies 1/2 tsp. asafoetida 1 tsp. oil Method: Heat the oil in a pan and fry all the masala ingredients (except the coconut) until light brown. Combine fried mixture, coconut in a blender and blend to a smooth paste with little water. Wash the bitter gourd thoroughly and drain the water completely. Heat the oil in a sauce pan, add mustard seeds, when it pops add bitter gourd, curry leaves and turmeric. Fry the bitter gourd until golden brown. Add rasam powder, salt and fry for 5 minutes. Now add ground paste, tamarind juice, jaggery and little water and bring it to boil. Simmer for 10-15 minutes until the gojju thickens. Serve with chapatis, dose, rice.