Sweet Potato And Bitter Gourd Kulambu Recipe

We love purple sweet potatoes, as they are denser in taste than the regular orange sweet potatoes. I try a lot of dishes using them and I recently wanted to try something that has tangy, sweet, spicy and bitter taste. So I made this dish “Bitter Gourd & Sweet Potato Kulambu”. Bitter Gourd, Sweet Potato & Onion are cooked in tamarind along with sambar powder & other spices, condiments from the kitchen. Course : Lunch Ingridients : 1/2 cup Sweet Potatoes 1/4 cup Onion , thinly sliced 1 tablespoon Dry coconut (kopra) 1 cup Karela (Bitter Gourd/ Pavakkai) , chopped 1 Tamarind , lemon sized 4 Dry Red Chillies Sesame (Gingelly) Oil , as required 1 tablespoon Raw Peanuts (Moongphali) 1 teaspoon Turmeric powder (Haldi) 1-1/2 tablespoon Sambar Powder 1 teaspoon Coriander Powder (Dhania) Salt , as needed 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 teaspoons Methi Seeds (Fenugreek Seeds) 2 teaspoons Chana dal (Bengal Gram Dal) 1/4 teaspoon Asafoetida (hing) Curry leaves , few Water , as required Instructions To begin making the Sweet Potato And Bitter Gourd Kulambu recipe, soak tamarind in water and squeeze the juice.Take a wok/kadai or a clay pot and add oil. Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chilli and dry coconut. Add onions and fry them until translucent. Add sweet potato and fry until they are half cooked.At this stage add bitter gourd pieces and cook for 2 minutes. Add curry leaves, salt, turmeric powder, sambar powder & coriander powder. Mix them well.After 2 minutes, add tamarind water and cook until the mix thickens. Once it is done, switch off the heat.Sweet Potato Bitter Gourd Kulambu is ready to serve. Serve Sweet Potato And Bitter Gourd Kulambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.