Stir in the bitter gourd. Cover and cook for about 5~6 minutes. Add the peanut gravy, red chili powder, ground coriander, tamarind paste and salt. Mix to combine. Add water, if the gravy looks too thick. Cover and simmer for 10~12 minutes or until all the flavors mingle.
1 teaspoon Red chili powder (adjust as per taste preference), 1 teaspoon Ground Coriander, 1 tablespoon Tamarind paste, To taste Salt, ½ cup Water (optional)