Ingredients:

• 3 karele (bitter gourd)
• 2 Green chillies
• 1/2 tsp Ginger grated
• 1/2 Tomato chopped
• 4-5 Tamarind pieces inch long
• 1 stalk Curry leaves
• 2-3 sprigs coriander chopped
• 1/2 tsp each mustard & Cumin seeds
• 1 tbsp Molasses or Sugar
• 1.5 tsp Red Chilli powder
• 1 tsp Dhania powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Garam Masala
• 2-3 pinch Asafoetida
• salt to taste
• 1 tbsp oil

Method:

1. Slice bitter gourd into thin discs.
2. Soak in sour buttermilk for 4-5 hours.
3. Drain, wash, sprinkle liberally with salt.
4. Keep aside for 1 hour. Rub slices well with hand, wash and drain.
5. Boil in water till soft to touch, drain, wash again, drain, keep aside.
6. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
7. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
8. Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
9. Cook till oil separates, add karele slices. Stir, add molasses.
10. Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
11. Serve hot or cold with chappatis.

Recipe courtesy of Sify Bawarchi