Karele ki Sukhi Sabzi
by The brunchbox
Added to 1 cookbook
This recipe has been viewed 12484 times
This is a popular havyaka dish and very good for rainy season. This is a traditional recipe which i have learnt from my mom.
- First in a pan roast together urad dal, chana dal, cumin seeds, coriander seeds, cinnamon adding a bit coconut oil.
- Roast properly for about 10-15 minutes till the aroma starts coming through it.
- Let it cool before grinding into a fine powder.
- Now in a separate pan, heat coconut oil and to this add curry leaves and red chilly and let it splutter.
- Now add the bitter gourd and let it cook for 10 mins,occasionally stirring in between.
- Now add the tamarind pulp and the jaggery mix well and cook for another 10 mins before adding salt.
- Serve hot or store refrigerated for upto 10 days.
This recipe was contributed by The brunchbox on 22 Jun 2013A foodie by birth.. and being a fussy eater made me experiment with flavours. Cooking for is a great...
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