Scrape bittergourds lightly.
Make vertical slits along each gourd.
Remove any ripe seeds.
Run salt all over gourds.
Keep aside for 1 hour.
Mash to pulp, remove and piths and seeds. Keep aside.
Wash well in running water.
Boil plenty of water, drop in washed gourds.
Boil uncovered till gourds are soft but not mushy.
Drain and wash well again.
Pat dry on kitchen towel.
Mix all dry masalas and salt.
Add peanuts, ginger, garlic, and mix well.
Stuff each gourd with mixture.
Cut into 1 inch thick slices.
Heat oil, add curry leaves, seeds, and allow to splutter.
Add asafoetida, stir, add onions, stir till transparent.
Soak tamarind and jaggery in 1/2 cup water till soft.
Add tomatoes, stir and add jaggery pulp.
Add gourd slices and = cup water.
Cover and cook till gravy gets thick, and oil starts to ooze.
Garnish with chopped coriander, serve hot with chappatis.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 3 days, refrigerated.
Introduction to Karela Dishes