Masaledar Karele

Method

1. Take bitter gourd roundels in a bowl, add salt and marinate for 4-5 hours to reduce the bitterness, and then soak them in another bowl of buttermilk for 2-3 hours to make them soft. Wash, drain and keep aside.
2. Heat oil in a non-stick pan, add mustard seeds, curry leaves and ginger and saute till the seeds splutter.
3. Mix asafoetida in 2 tbsps water in a small bowl and add to the pan. Mix well and add tomatoes.
4. Make a paste of salt, coriander powder, turmeric powder and red chilli with some water and add to the pan, mix well and cook till tomatoes become soft.
5. Add bitter gourds, coriander leaves and tamarind paste and mix well. Add ¼ cup water, mix and cook till the bitter gourds are done.
6. Add honey, mix well and cook on low heat for 2 minutes.
7. Transfer into a serving bowl, garnish with coriander leaves, ginger strips and green chillies and serve immediately.

Additional Tips and Tricks