Gujrati Karelay by Zubaida Tariq

Ingredients:

• Bitter gourd 1/2 kg
• Tamarind pulp 1 cup
• Mustard oil 1 cup
• Green chilies 4
• Fenugreek seeds few
• Mint leaves few
• Turmeric powder 1 tsp
• Onion seeds 1 tsp
• Red chilies 1 tbsp
• Ginger garlic paste 1 tbsp
• Brown sugar 2-1/2 tbsp
• Salt to taste

For Washing Out Bitter Gourd:

• Turmeric powder 1 tsp
• Salt 1 tbsp
• Tamarind pulp 2 tbsp
  

Method:

1. Peel bitter gourd and cut into 4-5 pieces long.
2. Now put turmeric, salt and tamarind pulp and leave it for 30 minutes.
3. Then wash it nicely and put in strainer.
4. Now heat oil in karahi pan and put fenugreek seeds.
5. When fragrance comes, add ginger garlic paste, turmeric and red chilies, roast it lightly and close stove.
6. Then heat mustard oil in separate frying pan and deep fry bitter gourd.
7. When golden brown, take it out and put in masalay.
8. Now put brown sugar, tamarind paste, green chilies, curry leaves and salt and simmer it for 10 minutes.
9. Then add onion seeds and close stove.
10. It is ready.