Ingredients:

Bitter gourd                      – 2 cups sliced

pearl onions                      – 1 cup sliced
curry leaves                      – few
tamarind pulp                    – 1/2 lemon size
salt                                   – to taste
oil                                     – 3 tsp

For roasting and grinding:

dry shredded coconut         -1 cup heaped
coriander powder               -21/2 tsp
chili powder                      -2 tsp
fenugreek powder              -1/4 tsp
turmeric                            -1/8 tsp

For tempering:

mustard seeds                    -1/2 tsp
oil                                     -1 tsp
whole red chilies                -2
curry leaves                       -few

Method:

• In a pan dry roast the shredded coconut until golden.(do not burn keep stiring to get an even color)

• Add coriander powder , chili powder, fenugreek powder and turmeric.fry until it turns golden brown.

• Allow it cool and grind it into a smooth paste adding little water.

• Soak tamarind pulp in warm water.Take the juice out of it.
• In a kadai heat oil and fry sliced pearl onions and curry leaves until transparent.

• Add the sliced bitter gourd and fry until it turns soft 

• Pour the tamarind extract and 2 cups of water to it with adequate salt.

• Cook until it comes to a boil and add the ground paste.mix well and cover it with a lid.

• Simultaneously in a pan heat oil and temper with mustard seeds, whole red chilies and curry leaves.

• Pour the tempering into the pagarkai/bitter gourd curry and cook until the bitter gourd is completely cooked

• Serve over Rice