Ingredients:

• 2 -bitter gourd
• 1 tbsp – Tamarind pulp
• few – Curry leaves
• pinch – Asafoetida
• 1/2 tsp – mustard
• 1/2 tsp – fennel
• 1/2 tsp – Coriander seeds
• 1/2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – Jaggery
• salt to taste
• 1 tbsp – Mustard oil
• 1/2 cup – grated fresh Coconut

Method:

1. Heat oil in a pan, add mustard, fennel, coriander seeds, curry leaves and asafoetida.
2. When the seeds crackle, add the karelas with salt, chilli powder and turmeric powder.
3. Saute, cover and cook on low heat for 2-3 minutes, and add the tamarind pulp.
4. Cover and cook till the karelas are soft.
5. Then add the jaggery and coconut, cook for 5 minutes more and remove.
6. Serve.

Recipe courtesy of Sabita Mishra