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 chili powder
2 tbsp. Coconut, freshly grated
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
1/4 tsp. Cumin seeds
2 Red chilies, break into half
1/4 tsp. Turmeric powder
5-6 Curry leaves

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

Serves 3 – 4