Unfortunately, I can't remember now where I got this recipe from... but it's on one of the many printed sheets that I've carefully filed a while ago.
Onion (preferably shallots) - about half cup, chopped
Tomato- half of medium one, chopped
Turmeric Powder - 1/4 tsp
Chilly Powder- 1 tsp
Coriander powder- 1.5 tsp.
Mustard seeds - 1/2 tsp
Curry leaves - 1 stalk
Salt - to taste
To Grind: (to a smooth paste with a splash of water)
Coconut Shredded - 2 tbsp
Kasa Kasa (poppy seeds) - 1 tsp, soaked in little warm water
Tamarind paste - 1/4 to 1/2 tsp
1) Cut the bittergourd into small pieces (after removing the seeds). Add a bit of salt to the bittergourd and let it rest for about 30 minutes or so.
2) Heat 2 tsp of oil in a pan and add the bittergourd pieces. Allow this to fry for about 5-7 minutes with frequent stirring till almost done. Remove and keep aside.
3) Return the pan to the flame, heat the remaining 2 tsp of oil and season with mustard seeds and curry leaves. Add in the onions and fry till light brown.
4) Stir in the tomatoes, a bit of salt & turmeric powder and cook till mushy. Add the chilli powder, coriander powder and the ground paste & stir for a few minutes before adding about half cup or more of water.
5) Stir in the bittergourd pieces when the mixture starts to boil. Cover and allow to cook on a medium flame till the pavaka is completely cooked. I usually prefer a thicker consistency so I let it cook till it reaches that point. The curry is now ready & I typically enjoy it with rice.