Pakarkay theeyal/ Bitter gourd gravy

Bitter gourd is one of the few veggies my DH hates! If I make Pulikuzhambu once in a blue moon he will have it. Bitter gourd fry is always not permitted. As a result I buy this veggie rarely. When I bought it this time, i saw the paakarkay theeyal recipe in Chitra's blog. Tried it a few days back, and it was a big it. This is slightly different from the puli kuzhambu and tasted awesome.

Ingredients
Bitter gourd -2
Onion-1
Green chilly-1
Turmeric powder-1/4teaspoon
Tomato-1
Few Curry leaves
Sugar-1/2teaspoon

To roast & grind
Grated Coconut-3tablespoons
Small onions/shallots -5
Red chillies-7
Coriander seeds-1teaspoon
Cumin seeds-1teaspoon
Pepper corns-7
Raw rice-1teaspoon
Urad dhal-1teaspoon
Tamarind-one gooseberry size

Method
Heat oil in a pan and add raw rice and urad dhal and fry till they turn golden colour. Then add coriander & cumin seeds, pepper corns and fry for a minute. Add in the shallots,redchillies, tamarind,coconut and fry on medium heat till everything turns brown colour.

Let it cool and grind it to a smooth paste.
Slice the bitter gourds-onion-g.chilles into thin slices.

Heat oil in a kadai, make the tempering with mustard seeds, followed by onions-g.chilly, curry leaves. Add turmeric powder, fry till the onions become transparent, add the bitter gourd slices.
Close the pan and cook for 2-3 minutes. Then add the chopped tomato, cook till it becomes mushy. Mix the masala paste with enough water and add it with enough salt.
Cook it covered for 7-8 minutes, then open the pan, cook it on low heat till the oil oozes out from the gravy.
Add the sugar and switch off the stove. Pakarkay theeyal is ready to enjoy! It goes well with hot steaming rice as well as dosa and idly.