Ingredients:

• 3 Karela (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 and 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 pinches Asafoetida
• Salt to taste
• 1 tbsp oil
• Sour buttermilk to soak Karela

Method:

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

Recipe courtesy of Sify Bawarchi