Ingredients

• 3 karela (bitter gourd)
• 2 green chillies
• 1/2 tsp ginger grated
• 1/2 tomato chopped
• 4-5 tamarind pieces inch long
• 1 stalk curry leaves
• 2-3 sprigs coriander chopped
• 1/2 tsp each mustard and cumin seeds
• 1 tbsp molasses or sugar
• 1.5 tsp red chilli powder
• 1 tsp dhania powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• 2-3 pinches asafoetida
• Salt to taste
• 1 tbsp oil
• Sour buttermilk to soak karela

How to Make Masaledar Karele

• Slice bitter gourd into thin discs. Soak in sour buttermilk for 4 hours.
• Drain, wash, sprinkle liberally with salt.
• Keep aside for 1 hour. Rub slices well with hand, wash and drain.
• Boil in water till soft to touch, drain, wash again, drain, keep aside.
• Heat oil in a heavy pan, add mustard and cumin seeds, asafoetida, allow to splutter.
• Add curry leaves, ginger, tomato, chillies, tamarind pieces. Stir.
• Mix all dry masalas in 1/2 cup water to form a paste, and add to pan.
• Cook till oil separates. Add karela slices and stir well. Add molasses.
• Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
• Serve hot or cold with chapattis.