Bitter Gourds (Karele) Ginger Garlic cloves Dried red chillies Coriander seeds Cumin seeds Sesame seeds

(black) Olive oil Onions,chopped Tomato puree Jaggery (gur),grated Tamarind pulp Salt

4-5 medium 1 inch piece 5 1 tablespoon 1 teaspoon 1 teaspoon 1 1/2 teaspoons 2 medium 4 tablespoons 1 tablespoon 2 tablespoons 1 teaspoon

Scrape the bitter gourds and then cut them in half lengthways. Remove the seeds and slice thinly. Sprinkle over some salt and set aside for 1015 minutes. Then wash the gourds with plenty of water, drain and squeeze out any excess water. Grind the ginger and garlic together to form a fine paste. Heat a tawa, then roast the chillies and coriander, cumin and sesame seeds on a medium heat until light brown, stirring continuously. Cool the mixture and then grind to a fine powder. Heat the oil in a non-stick pan. Add the sliced gourds and stir-fry for 45 minutes, until slightly browned. Add the chopped onions and stir-fry for 34 minutes. Add the ginger-garlic paste, stir-fry for 12 minutes, then add the tomato pure and cook for a further few minutes. Stir in the ground spices, grated jaggery, tamarind pulp and salt, and mix well. Add 200ml water and bring to the boil. Then reduce the heat to medium, cover and simmer for 5 minutes.