Karela Masala

Ingredients:

• 3 karela (bitter gourd)
• 2 green chillies
• 1/2 tsp. ginger grated
• 1/2 tomato chopped
• A small lemon size tamarind
• 1 stalk curry leaves
• coriander chopped
• 1/2 tsp. each mustard & cumin seeds
• 1 tbsp. sugar
• 1 1/2 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:

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