Ingredients

• 4 medium sized- Fresh tender karelas (bitter gourd)
• 1 tbsp- Coriander leaves, finely chopped
• 2 tsp- Salt
• 1 tsp- Dried mango powder (amchoor)
• 1 tsp- Red chilli powder
• 1 tsp - Dhania (coriander seeds) powder
• 1/4 tsp- Turmeric powder
• 1/4 tsp - Black maharashtrian masala
• 1 tsp- Khuskhus seeds (poppy seeds)
• Salt to taste
• 1/4 cup - Coconut fresh scraped
• 2 tbsp - Peanuts crushed coarsely
• 1 tbsp - Gram flour, roasted dry lightly
• 1/2 tsp- Each of cumin and mustard seeds
• 4-5 - Pinches asafoetida
• 1 tbsp- Broken jaggery
• 1 tsp - Ginger grated
• 1/2 tsp- Garlic crushed
• 2- Onions, finely chopped
• 1 - Tomato grated
• 2 tbsp- Cream of milk (malai)
• 2 tbsp- Oil.

How to Make Handi Karela(Bitter Gourd)

• Preparation of gourds :
• Wash and slit the gourds. Stuff 2 tsp salt along the slits and sprinkle some on top too.
• Keep aside for 1 hour.
• Place under a flat stone for 6-7 hours to allow the bitter water to drain out.
• When tender, remove inside seeds, and rinse in tap water.
• Wipe dry with kitchen towel.
• Rub with a few drops of white vinegar or lime.
• Mix dry masalas, peanuts (half), coconut (half), poppy seeds and gram flour.
• Stuff the masala into the gourds, keep aside half of it for the gravy.
• Heat oil in heavy bottomed handi and add the gourds one at a time for 1/2 minute each.
• Drain and keep aside.
• Now add the seeds, asafoetida and let them splutter.
• Add ginger and the garlic, saute these and then add the onion and saute until light pink.
• Add the tomato, the remaining masala mixture, coconut, peanuts, tomato, salt and cook until the oil separates.
• Add the malai, stir cook, until brown.
• Now add the jaggery and let it dissolve. Add 3/4 cups of water and let it boil.
• Let the gourds remain in the gravy and cook. Now cover and seal let it cook on a low flame for 10-12 minutes.
• Break seal before serving and dry it completely.
• Increase the sweetness by adding more jaggery or sugar, if desired.
• Garnish with coriander, serve hot with parathas or steamed rice.