Wash and chop karelas and keep in a bowl containing lemon juice and salt for about an hour before cooking to take away the bitter taste.
Dry roast urad dal, chana dal, red chillies and jeera. Add all these
ingredients with grated coconut and make masala paste.
Take oil in a flat bottomed vessel and fry pre trated karelas after
thoroughly squeezing them out of the bowl to seperate the bitter juice.
Once they are fried, add tamarind pulp and jaggery and cook the karelas. Add the masala paste while cooking and add water to thin the curry according to the requirement.
At this stage you can adjust the amount of jaggery according to the taste by adding more if required. Bring it to boil and seson with mustard, curry leaves and hing. This tastes great with Rice, Dosa, Adai and even Upma. Hope you will enjoy it!
Ingredients: Medium sized Karelas 2
Grated Coconut 1 cup
Red Chillies 3-4 (according to taste)
Jaggery grated 2-3 tea spoons (according to taste)
Urad dal 2 tea spoons
Chana dal 2 teaspoons
Jeera 1 teaspoon
Mustar Seeds, Hing, Curry Leaves for tadka
Oil 3-4 teaspoons
Lemon Juice 1/2 small cup
Tamarind Pulp 2 teaspons
Salt to taste