Ingredients

• Karela - 1
• Chickpeas - 2 tbsp
• Tur dal - 1 tbsp
• Salt
• Jaggery - a little
• Tamarind pulp - 1/2 lemon size
• Mustard - 1 tsp
• Curry leaves - a few sprigs
• Coconut Oil - 1 tsp
• Masala:
• Dhania seed - 1 tbsp
• Red chillies - 5
• Urad dal - 1 tsp
• Chana dal - 1/2 tsp
• Coconut - 2 tbsp
• Hing - a pinch

How to Make Karela Kootoo with jaggery

• Smear salt on the cut karela and keep aside for half an hour.
• Squeeze out the water and wash it to remove the bitter taste.
• Cook tuvar dal till soft.
• Boil the karela with tamarind, jaggery, salt and haldi powder for a few minutes.
• Roast all the ingredients for the masala and add coconut after removing the pan from the flame.
• Grind masala in the mixer, add it along with cooked chick peas to the boiling mixture and mix well.
• Splutter mustard in oil and add red chillies and curry leaves.
• Pour into the mixture.