Recipe ingredients
- 2 med bitter gourds (karela)
- 3/4 can chickpeas
- 1/2 cup cooked toovar dal
- 3 green chillies slit
- 1 1/2 tspn tamarind paste
- 3-4 red dry chillies
- 2 tspns urad dal
- 1 1/2 tspn coriander seeds
- 1/2 cup grated coconut
- Few peppercorns
- A little jaggery or sugar
- Turmeric
- Salt to taste
- Mustard seeds
- Curry leaves
- Oil for seasoning
Recipe method
- Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
- In a little oil, saute cut bitter gourd and green chillies.
- Add 2 cups water, tamarind, turmeric and salt.
- Let simmer until bitter gourd are tender.
- Add chickpeas and jaggery/sugar.
- While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted.
- Add coconut, stir a min or two and then grind in a blender.
- Add a little tomato paste if handy for color.
- Blend in cocunut paste into the bitter gourd-tamarind mixture.
- Add the dal.
- Mix well and reheat a till it begins to simmer.
- Take off stove.
- Pour seasoning on top.
Other indian recipes:
Pitlai recipe
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