Karela Curry

Ingredients

• 4 cups karela (bitter melon), cut into small cubes
• 1/4 tsp tamarind paste
• 1-2 tsp jaggery, grated (adjust to taste)
• 1/2-1 tsp red chilli powder
• 2 tbsp coconut, freshly grated or dried
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 2 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp cumin seeds (jeera)
• 2 red chillies, broken into a couple pieces
• 1/4 tsp turmeric powder
• 5-6 curry leaves

Preparation

1. Place the karela in a mixing bowl, and rub some salt and tamarind paste on the karela and set aside for 10-15 minutes.
   
   
2. Cook the karela with enough water (about 2 cups) in the microwave for about 5 minutes or until tender but not mushy. Or boil separately in a pan.
   
   
3. Heat oil in a wide stainless steel skillet. Add the asafoetida powder and urad dal and fry until the dal starts to turn golden. Add the mustard and cumin seeds. As the seeds start to pop, add the red chillies and fry for a few seconds. Add the curry leaves and saute for a second.
   
   
4. Add the turmeric powder, chilli powder, jaggery, and the cooked karela along with the water in which it was cooked. Cover and cook for 1-2 minutes.
   
   
5. Remove the lid and cook on medium high heat to let the moisture evaporate.
   
   
6. Saute the karela curry on medium heat for 2-4 minutes. Add the coconut and saute for 1 more minute, and remove from heat.
   
   
7. Seve the karela curry hot with plain rice and ghee (clarified butter).

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