This kind of bittergourd curry is usually made in weddings.
Bittergourd (medium size) - 6 to 7(seeded and sliced)
Channa dal - 1/2 cup washed (yellow split chick peas)
Tamarind water - small tamarind ball soaked in 1 and 1/2 cup of water
Coconut- 2 tablespoons
Green Chillies- 2
Oil - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Salt - 1 teaspoon
Turmeric powder - 1 teaspoon
Curry leaves - 1 strand to garnish
--- Wash and cut the bittergourd lengthwise, and use a spoon to scoop out the seeds, and slice them
--- In a vessel, add the tamarind water, channa dal, bittergourd pieces, salt and turmeric powder, and cover and bring to a small boil over a low to medium flame
---Keep stirring this to make sure there is enough water to cook it, it it is not enough add little more water.
---Once the bittergourd and channa dal is cooked (you will know this by pressing the bittergourd and channa dal with a fork and it should easily cut in two or mash) drain the excess water (use this water in sambar or rasam or kootu)
---Grind the coconut and green chili together
---In a pan add the oil, add the mustard seeds, once it sputters add the bittergourd and channa dal and then add the coconut and greenchilipaste to this and mix well and let it be onn stove for 5 minutes on a low flame
---serve hot with rice
this goes well with sambar or rasam or yogurt.