Masala/spiced Karela (bitter Gourd)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 medium bitter melons, washed and cut into 1 inch size pieces
• 4 ripe tomatoes, finely chopped
• 3 onions, sliced into wafer thin pieces
• 2 green chilies, finely chopped
• 2 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 tablespoons curry leaves
• 1/2 cup tamarind juice
• salt
• 1 1/2 cups fresh coconut, grated
• 7 red chilies
• 1/2 teaspoon black pepper
• 1 tablespoon coriander seed
• 1/2 teaspoon turmeric powder

Recipe

• 1 in a broad heavy pan, pour the oil.
• 2 add the mustard seeds, urad dal, 1 tablespoons.
• 3 of curry leaves and fry well.
• 4 add the onions and bittergourd.
• 5 fry for 5 minutes or so till it is reddish in colour.
• 6 add the green chillies, tomatoes and salt to taste.
• 7 fry for another 3 minutes.
• 8 in the meantime, fry the ingredients of the masala with 1 tablespoons.
• 9 of curry leaves in a wok without oil in low heat.
• 10 when the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
• 11 add the ground masala into the pan when the tomatoes are cooked.
• 12 add the tamarind juice, check the salt and add 2 cups of water to the pan.
• 13 cover the pan tightly and simmer on low flame.
• 14 after 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
• 15 switch off the gas, serve hot with rice/rotis alongwith raita.