Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Medium
Bitter gourds (karela) 2 medium
Raw mangoes peeled 2
Salt to taste
Turmeric powder ½ teaspoon
Grated jaggery 1 teaspoon
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Madras onions 5-6
Coriander powder ½ teaspoon
Curry leaves 5-7
Green chillies roughly chopped 2
Dried red chilli 1
Ginger 1 inch
Scraped fresh coconut ½ cup
Step 1: Put green chillies, red chilli, ginger and coconut into a mixer jar and grind to a coarse paste.
Step 2: Scrape gourds, halve them, remove seeds and cut into medium sized pieces.
Step 3: Heat 1 cup water in a non-stick pan, add bitter gourd pieces, salt and ¼ tsp turmeric powder and cook for 10-15 minutes. Strain and set aside.
Step 4: Roughly slice onions.
Step 5: Heat strained bitter gourd mixture again with 1 cup water in another non-stick pan.
Step 6: Roughly slice raw mangoes and add to the pan, mix well and bring it to boil.
Step 7: Add the ground paste and mix well. Add salt and jaggery and mix well.
Step 8: Heat oil in a small non-stick pan, add mustard seeds and let them splutter. Add onions and saute for a minute. Add remaining turmeric powder, coriander powder and curry leaves and mix well.
Step 9: Add water from the gourd mixture to the tempering. Add the tempering to the gourd mixture, cover and cook on medium heat for 8-10 minutes.
Step 10: Transfer into a serving bowl and serve hot.