|
Ingredients
|
Quantity
|
|
Karele (bitter gourd)
|
3
|
|
Green chillies
|
2
|
|
Ginger grated
|
½ tsp
|
|
Tomato – chopped
|
½
|
|
Tamarind pieces inch long
|
4 to 5
|
|
Curry leaves
|
1 stalk
|
|
Coriander chopped
|
2 to 3 springs
|
|
Mustard & cumin seeds
|
½ tsp
|
|
Molasses or sugar
|
1 tbsp
|
|
Red chilli powder
|
1 ½ tsp
|
|
Dhania powder
|
1 tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Garam masala
|
¼ tsp
|
|
Asafoetida
|
2 to 3 pinches
|
|
Salt
|
to taste
|
|
Oil
|
1 tbsp
|
Sour buttermilk to soak karele. Slice bitter gourd into thin
discs. Soak in sour buttermilk for 4-5
hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour. Rub slices
well with hand, wash and drain. Boil in water till soft to touch, drain, wash
again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow
to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces.
Stir. Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till
oil separates, add karele slices. Stir, add molasses. Stir and simmer for 3-4
minutes. Garnish with chopped coriander. Serve hot or cold with chappatis.
