| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Indian | 4 | Servings |
INGREDIENTS
| 2 | md | Bitter gourds (karela) |
| 3/4 | cn | Chickpeas |
| 1/2 | c | Cooked toovar dal |
| 3 | Green chillies slit | |
| 1 1/2 | ts | Tamarind paste |
| 3 | Red dry chillies | |
| 2 | ts | Urad dal |
| 1 1/2 | ts | Coriander seeds |
| 1/2 | c | Grated coconut |
| Peppercorns | ||
| 1/2 | ts | Jaggery or sugar |
| Turmeric; to taste | ||
| Salt; to taste | ||
| Mustard seeds (seasoning) | ||
| Curry leaves; seasoning | ||
| Oil; seasoning |
INSTRUCTIONS
Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut. 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 coconut 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. U15297@uicvm.bitnet (Shyamala Parameswaran) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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