| 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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