Dahi - Karela

Ingredients:

• karela - 1/2 kg
• curds - 6 tbsp
• onion (ground) - 1 large
• garlic (ground) - 1/2 pod
• tomato big-chopped and ground –1
• powdered coriander - 1 tbsp
• red chilli powder - 1/2 tsp
• salt to taste
• oil for frying - 4 tbsp.

Method:

• Scrape the karelas, slit across, remove the seeds and make four pieces from each one.
• Sprinkle enough salt and put aside for 1 hour.
• Squeeze out the salted water from the Karelas, and wash.
• Soak in beaten curd for 20 minutes, (Keep 1 tbsp curd aside).
• Fry karelas on slow fire.
• Fry separately onion and garlic, add 1 tbsp curd, tomato pulp, salt and chillies and coriander powder.
• Add karelas to it and cook on slow fire.
• Serve with chappati / rice.