Karela Bhutti

Cut the bitter gourd into even sized pieces like chopped onions and apply salt and keep aside for 30 minutes.

Roast the whole red chilies and the coriander seeds for 1 - 2 minutes.

Grind the grated coconut, red chilli, tamarind, and coriander seeds to a coarse paste. (salt has already been added to the bitter gourd so at this stage add as required)

Use very little water while grinding the masala. The masala should be coarse and dry.

Squeeze the water from the bitter gourd to remove the bitterness.

Heat oil in a pan and fry the bitter gourd till it becomes brown in color and is cooked. (No water is to be added to the karela).

Remove the bitter gourd from the oil and keep aside and in the same oil fry the chopped onions till translucent in color.

To the onions add fried bitter gourd, ground coconut masala and jaggery and stir fry for 5 - 7 minutes on a slow gas stirring all the while.

Serve with rotis or with dal and rice.