Medium bitter gourds (karele), cut into thin roundels 3 to 4
Salt to taste
Buttermilk ½ cup
Oil ½ tbsp
Mustard seeds 1 tsp
Curry leaves 10 to 12
Ginger, chopped 1 tsp
Asafoetida ½ tsp
Medium tomatoes, chopped 2
Coriander powder ½ tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Fresh coriander leaves, chopped 1 tbsp + to garnish
Tamarind paste 2 tbsps
Honey 1 tbsp
Thin strips of ginger to garnish
Green chillies to garnish
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.
Heat oil in a non-stick pan, add mustard
seeds, curry leaves and ginger and saute till the seeds splutter.
Mix asafoetida in 2 tbsps water in a small
bowl and add to the pan. Mix well and add tomatoes.
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.
Add bitter gourds, coriander leaves and
tamarind paste and mix well. Add ¼ cup water, mix and cook till the bitter gourds are done.
Add honey, mix well and cook on low heat
for 2 minutes.
Transfer into a serving bowl, garnish with
coriander leaves, ginger strips and green chillies and serve immediately.