Khattey Karele Recipe

• 4 Karela (Bitter Gourd)
• 1 cup Coconut (grated)
• 1 tbsp Jaggery Powder
• 3 tbsp Tamarind Pulp (Imli pulp)
• 1 tsp Cumin Seeds
• 2 tsp Sesame Seeds
• 1 tbsp Coriander Seeds
• 4 Red Chilies (dry)
• Salt to taste

• First, slit karelas horizontally and remove the seeds.
• Chop them into big enough pieces.
• Add salt and mix the karelas well. Set them aside for an hour.
• Heat the oil in pan and roast sesame seeds until they splutter.
• Remove and keep aside.
• Heat one teaspoon oil in kadai and add coriander and cumin seeds to it.
• Next add red chilies and fry for a minute.
• To this mixture, add coconut and fry again for a minute.
• Grind sesame seeds and other fried spices with a little water to form a thick paste.
• Wash well karela pieces with water and cook them in oil until soft.
• Now add tamarind pulp, jaggery and the masala paste to the karelas.
• Mix well.
• Add salt and cook it for 2 to 3 minutes.