Ingredients:

• 150 gms – Bitter gourds (karela).
• 1 tsp – oil.
• 1 cup – Curd (not sour, whisked).
• 1 tsp – Salt.
• Ground to a very fine paste:
• 1/2 – Medium-sized fresh Coconut (Grated).
• 6 – Green chillies (Chopped).
• 1/2 tsp – Mustard seeds.
• 3/4 cup – Water.
• Tempering:
• 1 tbsp – oil.
• 1/2 tsp – Mustard seeds.

Method:

1. Wash bitter gourd, remove seeds and chop.
2. Heat oil in a pan, add bitter gourd and saute over moderate heat till brown and set aside.
3. Mix curd with coconut paste in a pan and set aside.
4. Heat oil for tempering in a small pan and sprinkle in mustard seeds.
5. When they start sputtering, pour contents of pan into coconut-curd mixture.
6. Stir in salt and cook over moderate heat for about 5 minutes.
7. Add bitter gourd. Mix well and remove from heat.
8. Allow to cool and thicken slightly, and serve.

Recipe courtesy of Preethi Kannan