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This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Slice the bitter gourd into a fine round shape, about 5cm thickness. Gently remove the seeds.
Place the bitter gourd in a bowl filled with water and salt (1 tsp) and let it rest for 30 minutes.
Drain the water and gently squeeze and remove the excess water. Mix the bitter gourd with turmeric and salt.
Heat the oil for deep frying, once the oil is hot enough, fry the bitter gourd in batches. Set aside until required.
Heat up a saucepan add oil to the pan, once the oil is hot enough add mustard seeds, fenugreek seeds and cumin seeds, fry for a minute.
Add chopped onion, green chillies, garlic and curry leaves, sauté for 2-3 minutes.
Add Sri Lankan unroasted curry powder, chilli powder, Maggi Rasamusu and mix well.
Then add tamarind paste, tomato and Maggi coconut milk.
Season with salt and pepper.
Close the lid and let to simmer for 10 minutes on medium heat.
Once the gravy thickens add the fried bitter gourd and cook for further 5 minutes.
Serve with Rice and other curries.
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