Masala/Spiced Karela (Bitter Gourd)

• medium bitter melons4

  washed and cut into 1 inch size pieces

• ripe tomatoes↗4

  finely chopped

• onions↗3

  sliced into wafer thin pieces

• green chilies↗2

  finely chopped

• cooking oil2 tablespoons
• mustard seeds1 teaspoon
• Urad Dal↗1 teaspoon
• curry leaves↗2 tablespoons
• tamarind juice↗1⁄2 cup
• salt↗
• For the masala
• fresh coconut1 1⁄2 cups

  grated

• red chilies↗7
• black pepper↗1⁄2 teaspoon
• coriander seed↗1 tablespoon
• teaspoon turmeric powder↗1⁄2

Step-by-step instructions

1. 1

   In a broad heavy pan, pour the oil.

2. 2

   Add the mustard seeds, urad dal, 1 tablespoons.

3. 3

   of curry leaves and fry well.

4. 4

   Add the onions and bittergourd.

5. 5

   Fry for 5 minutes or so till it is reddish in colour.

6. 6

   Add the green chillies, tomatoes and salt to taste.

7. 7

   Fry for another 3 minutes.

8. 8

   In the meantime, fry the ingredients of the masala with 1 tablespoons.

9. 9

   of curry leaves in a wok without oil in low heat.

10. 10

    When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.

11. 11

    Add the ground masala into the pan when the tomatoes are cooked.

12. 12

    Add the tamarind juice, check the salt and add 2 cups of water to the pan.

13. 13

    Cover the pan tightly and simmer on low flame.

14. 14

    After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.

15. 15

    Switch off the gas, serve hot with rice/rotis alongwith raita.