Karlyachi Bhaji

Ingredients 

• 500 grams bitter gourd
• 3-4 tablespoons peanuts
• 3-4 teaspoons white sesame seeds
• 100 grams dry coconut (khopra)
• 2 teaspoons red chilli powder
• 2 teaspoons goda masala
• 1 lemon sized tamarind ball
• 3 1/2 tablespoons oil
• 1 teaspoon mustard seeds
• 5-6 curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves

Method

1. Cut karela lengthwise into half. Remove seeds and cut into thin slices. Apply a little salt and then leave aside for 20 minutes. Roast peanuts on to a hot tawa. Peel them and then grind into powder. Grate dry coconut and then roast it on tawa. Grind it too. Soak tamarind in warm water for a few minutes and then remove pulp.
2. Mix tamarind pulp, white sesame seeds, ground dry coconut, roasted peanut powder, red chilli powder, goda masala and salt in a bowl and leave aside. Squeeze karela in fistfuls to remove excess moisture and bitterness. Heat oil. Add mustard seeds. When they start crackling, add curry leaves, turmeric powder.
3. Cook for a moment. Add karela and cook for 4-5 minutes. Add prepared masala mixture, add water and then allow it to cook for 20-25 minutes. Add salt to taste. Remove when done and garnish with chopped coriander leaves.

Nutrition Info