Ingredients:

• 2- Medium sized Bitter gourd (karelas)
• 1 cup – Grated Coconut
• 3-4 – Red Chillies 3-4
• 2-3 tsp – Jaggery grated
• 2 tsp – Urad Dal
• 2 tsp – Chana dal
• 1 tsp- Jeera | Mustard Seeds, Hing, Curry leaves for tadka
• 3-4 tsp – Oil
• 1/2 cup – Lemon Juice
• 2 tsp – Tamarind Pulp
• Salt to taste

Method:

1. Wash and chop karelas and keep in a bowl containing lemon juice and salt for about an hour before cooking to take away the bitter taste.
2. Dry roast urad dal, chana dal, red chillies and jeera.
3. Add all these ingredients with grated coconut and make masala paste.
4. Take oil in a flat bottomed vessel and fry karelas after thoroughly squeezing them dry.
5. Once they are fried, add tamarind pulp and jaggery and cook the karelas.
6. Add the masala paste while cooking and add water to thin the curry according to the requirement.
7. Bring it to boil and season with mustard, curry leaves and hing.
8. This tastes great with Rice, Dosa, Adai and even Upma.

Recipe courtesy of Anjali Ramasharan