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Heat oil in a heavy bottomed pan on medium high;
add the mustard seeds, cumin seeds, curry leaves
and allow them to crackle. To this add the
asafoetida, turmeric powder and stir in the
steamed bitter gourd and simmer for a few minutes.
Stir in the red chilli powder, dry mango powder,
coriander powder and cumin powder and jaggery.
Continue to stir until the jaggery melts and gets
well combined into the vegetable.
Turn the heat to low and simmer for 5 to 10
minutes, stirring occasionally. You will notice
that the mixture releases a nutty aroma and looks
shiny with the melted jaggery. Turn off the heat
at this stage and stir in the crushed peanuts and
coriander leaves.
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