Ingredientes
- 2 med bitter gourds (karela)
- ¾ can chickpeas
- ½ cup cooked toovar dal
- 3 green chillies slit
- 1½ tspn tamarind paste
- 3-4 red dry chillies
- 2 tspns urad dal
- 1½ tspn coriander seeds
- ½ cup grated coconut
- few peppercorns
- a little jaggery or sugar
- turmeric, salt to taste
- mustard seeds, curry leaves, oil for seasoning
Preparação
- Slit karela into four quarters and cut ½ inch thick pieces
- across.
- In a little oil, saute cut karelas and green chillies. Add 2
- cups water, tamarind, turmeric and salt. Let simmer until
- karelas are tender. Add chickpeas and jaggery/sugar.
- While karelas are cooking, in another pan sprinkle a little
- oil and fry coriander seeds, urad dal, red chillies and
- peppercorns until well roasted. Add coconut, stir a min or
- two and then grind in a blender. Add a little tomato
- paste if handy for color.
- Blend in cocunut paste into the karela-tamarind mixture.
- Add the dal. Mix well and reheat a till it begins to
- simmer. Take off stove.
- Pour seasoning on top.
