Cut the karela in to thin round slices. Remove the seeds. Rub it with turmeric, salt and little oil and keep aside for about 1/2 an hour. Wash it with water. Heat oil in a pan, add the cloves and cinnamon. Add the onions and saute until it turns light brown in colour. Then add the garlic and green chillies, fry it till raw smell disappears. Add the karela and turmeric, cook it under cover until the karela gets cooked.
Add tomatoes, chilli powder, salt and again cook it under cover.
Finally, add dry coconut, jaggery and coriander leaves.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.