Bitter gourd pickle (Pavakkai oorugai)

🔥 Prep

• Rinse 500 g bitter gourd under running water, pat dry, then slice into thin rounds or half‑moons, removing seeds if desired.
• Sprinkle 2 tbsp salt over the sliced bitter gourd, toss to coat, and let sit for 15 minutes to draw out bitterness, then rinse and drain.
• While the gourd rests, soak 50 g tamarind in 100 ml warm water for 10 minutes, then mash and strain to extract pulp, discarding fibers and seeds.
• Measure out 2 tbsp red chilli powder, 50 ml sesame oil, and 1 tsp mustard seeds, keeping them ready near the stove.

🔥 Cook

• 1. Heat 50 ml sesame oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and sauté for 15 seconds until they start to pop.
• 3. Add the prepared bitter gourd slices and fry over medium-high heat for 8-10 minutes, stirring occasionally, until they turn golden‑brown and crisp.
• 4. Reduce heat to medium, pour in the tamarind pulp (from 50 g tamarind) and stir to coat the gourd pieces.
• 5. Sprinkle 2 tbsp red chilli powder and 2 tbsp salt over the mixture; toss to combine.
• 6. Continue to cook over low heat for 5 minutes, allowing the flavors to meld and the pickle to thicken slightly.
• 7. Turn off the heat and let the pickle cool to room temperature before transferring to a clean, dry jar.

🔥 Serve

• Serve the bitter gourd pickle as a tangy accompaniment to steamed rice, sambar, or rasam.
• Pair with hot dosa, idli, or chapati for a crisp, spicy side.
• Store in a sealed glass jar in the refrigerator; it stays fresh for up to 2 weeks.