Masala/Spiced Karela (Bitter Gourd)

Definitely NOT for those watching their calorie intake!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 4  medium bitter melons, washed and cut into 1 inch size pieces
• 4  ripe tomatoes, finely chopped
• 3  onions, sliced into wafer thin pieces
• 2  green chilies, finely chopped
• 2  tablespoons  cooking oil
• 1  teaspoon mustard seeds
• 1  teaspoon Urad Dal
• 2  tablespoons curry leaves
• 1⁄2 cup tamarind juice
•  salt

• For the masala

• 1 1⁄2 cups fresh coconut, grated
• 7  red chilies
• 1⁄2 teaspoon black pepper
• 1  tablespoon  coriander seed
• 1⁄2 teaspoon turmeric powder

Directions

1. In a broad heavy pan, pour the oil.
2. Add the mustard seeds, urad dal, 1 tablespoons.
3. of curry leaves and fry well.
4. Add the onions and bittergourd.
5. Fry for 5 minutes or so till it is reddish in colour.
6. Add the green chillies, tomatoes and salt to taste.
7. Fry for another 3 minutes.
8. In the meantime, fry the ingredients of the masala with 1 tablespoons.
9. of curry leaves in a wok without oil in low heat.
10. When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
11. Add the ground masala into the pan when the tomatoes are cooked.
12. Add the tamarind juice, check the salt and add 2 cups of water to the pan.
13. Cover the pan tightly and simmer on low flame.
14. After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
15. Switch off the gas, serve hot with rice/rotis alongwith raita.