Achari Karela Sabzi

Ingredients

• 6 Bitter Gourd / Karela (medium size)
• 2.5 tbsp Jaggary / Gud
• 2 tbsp Tamarind / Imli (dried)
• 1/2 tsp Turmeric Powder / Haldi Powder
• 2 tsp Red Chilli powder / Laal mirch powder
• 1 tsp Coriander Powder / Dhaniya Powder
• to taste Salt / Namak
• 3 tbsp Mustard Oil / Sarso ka tel
• 1/2 tsp Fennel Seeds / Saunf
• 1/3 tsp Cumin Seeds / Sabut Jeera
• 1/3 tsp Mustard Seeds / Rai
• 1/4 tsp Fenugreek Seeds / Methidana
• 1/4 tsp Onion seeds /Kalonji

Instructions

1. 1

   Wash,scrape the peel and slice karela into thin roundals.

2. 2

   Add 1 tbsp of salt and mix in the slices and then keep covered for 1/2 hour.

3. 3

   Now squeeze the water released from the karela slices and then wash them well with enough water and keep aside.

4. 4

   Boil 2 glasses of water in a pan and when it start boiling then add the karela slices and let i cook till half done.

5. 5

   Drain the water from the boiled karela and keep aside.

6. 6

   Soak tamarind in 3/4 cup water and then mash it and squeeze the juice and keep aside

7. 7

   Heat oil in a heavy bottom pan and add the tempering and let it crackle

8. 8

   Add turmeric powder in the oil and then add the karela pieces and saute for a minute.

9. 9

   Add salt ,mix and then cover the pan and cook on low heat till karela get cooked completely.

10. 10

    Add chili powder,coriandar powder,jaggary and tamarind pulp.

11. 11

    Cook on low heat till the gravy thicken.

12. 12

    Serve with rice, paratha OR roti as a side dish with your meal.