Tiny-Bitter-gourd-Sambar

#TinyBitterGourdSambar : I came across this special vegetable when I went to Hubli, Karnataka and without knowing its name bought it. After reaching home I searched through net and found out that it is called #Athalaikai [ #அதலைக்காய் ] in Tamizh. I named it tiny bittergourd as it is just like bittergourd but very very small in size. It is bitter in taste just like bitter gourd.
Previously I used #TinyBitterGourd to prepare Tiny Bittergourd Curry  and it was very tasty. Now I made sambar using tiny bittergourd along with other vegetables.

Ingredients :
1/2 cup	Thuvar dhal cooked
Amla size	Tamarind, soak in hot water
1 pinch	Turmeric powder
3 Tsp	Sambar powder
1 Tsp	Coriander powder
small quantity	Yellow pumpkin, chop into cubes
1	Murungaikai, cut into 1 1/2 in long pieces
20 - 25	Tiny bittergourd [ அதலைக்காய் ], halved or quartered
7 - 8	Small onion, peel
2	Green chilly, split lengthwise
10 - 15	Curry leaves, tear into pieces
Small piece	Asafoetida
1 Tsp	Groundnut oil
1/2 Tsp	Mustard seeds
1 1/2 Tsp	Salt [ adjust ]
2 Tsp	Chopped coriander

Note : Can include any other vegetables of your choice.

Method :
Take cooked Thuvar dhal [ துவரம் பருப்பு ] in a 3 lt pressure cooker.
Add Sambar powder, coriander powder, turmeric powder and salt, mix well with hand.
Add 1 cup of water, all the vegetables, small onion, green chilly and curry leaves.
Now squeeze tamarind with half a cup of water and strain into the cooker.
Close the pressure cooker with weight on.
Cook on high flame for 2 whistles.
Turn off the stove and open the pressure cooker only after it ran out of steam.
Oh wow!! tasty tasty tiny bittergourd sambar is ready to taste.
Adjust salt and mix well.

Now keep a kadai with one Tsp of groundnut oil.
Crackle mustard seeds and then add asafoetida turn off the stove.
Finally add 3 or 4 curry leaves tearing them by hand.
Pour the tempering over the hot-hot sambar.
Transfer into a serving bowl topped with chopped coriander leaves.

Take hot white rice in a plate, pour a ladle full of sambar and a dash of ghee or gingelly oil [ sesame/til oil ].
Mix well with hand and enjoy with your favorite stir fry or curry.
Sambar is a great accompaniment to paruppu sadham [ rice mixed with lentil and ghee ].
And also goes well with curd rice.









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