* 5 Green Chillies
* 200 gms raw Mango
* ½ tbsp Coconut Oil
* 300 gms Bitter Gourd
* 1 tsp Garlic, chopped
* 1 tsp Ginger, julienned
* ½ tsp Turmeric powder
* ½ tsp Red Chilli powder
* ½ tsp Coriander powder
* 100 gm Small Onions (Shallots)
* 1 Coconut, ground to a paste
For the Tempering
* 1 tsp Coconut Oil
* 2 dry Red Chillies
* 1 sprig Curry leaves
* ½ tsp Mustard seeds
* 1 tsp Small Onions (shallots), chopped
Method:
1. Wash and pat-dry the bitter ground. Cut lengthwise, deseed and cut into 1-inch pieces. Slice and boil till cooked.
2. Peel raw mango and cut into small slices.
3. Heat oil, add shallots, ginger and green chillies and saute for 2-3 minutes.
4. Add turmeric powder, coriander powder and red chilli powder. Cook for few minutes.
5. Add coconut paste and a little water. Put in raw mango slices and cook till alone.
6. Add cooked bitter ground, season and simmer.
7. Temper with mustard seeds, red chillies, shallots and curry leaves. Add to the curry just before taking off the heat.
8. Serve with rice.
Tip: To avoid tomato paste going mouldy turn it upside down in the refrigerator after opening a jar.