Heat 1 tablespoon oil and fry hing Mustard seeds - 1 teaspoon first to adarkish brown colour and then add methi seeds and the rest Urid dhal - 1 teaspoon of the ingredients excepting the fried gram dhal. When the dhals become golden brown in colour, remove, cool and add the fried gram and grind to - 50 gms for frying powder. , Ghee - 1 tablespoon , Curry leaves - 1 sprig 1.Cut the bitter gourd in lengthwise, remove seeds, cut into thin slices, apply 1 tablespoon sugar and little turmeric powder and keep aside for 1 hour. 2. Squeeze the bitter gourd pieces and rinse in water, spread on a absorbent sheet of paper towel. 3. Remove and fry in hot oil in two batches to a darkish brown colour and keep aside. 4. Add the chopped tomato, grated coconut and tamarind pulp and grind to a smooth paste. 5. Heat 4 tablespoon of oil in a pan, season with mustard seeds and urid dhal and add curry leaves. 6. Add the tomato paste and the tamarind pulp, fry for a few minutes till the raw tomato flavour disappears. Now add all the powders enlisted in the main ingredients one after the other followed by the special powder, add salt and stir. Add the fried bitter gourd pieces, rice and ghee and mix gently. Leave on low flame for 8 -10 minutes stirring occasionally. Remove the contents to a serving dish, garnish with coriander leaves and serve with any raita and pappad