Tomato Karela
Servings - 2 - 3
INGREDIENTS

Bitter gourd - 400 grams
Salt - 1/4 teaspoon
Water - 500 milliliters
Oil - 2 tablespoons
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Tomato - 120 grams
Red chili - 1/2 teaspoon
Crushed fennel - 1 teaspoon
PREPARATION
1. Take 400 grams bitter gourd and cut it into pieces.
2. Transfer this into a mixing bowl, add 1/4 teaspoon salt and mix it well.
3. Rest the mixture for 30 minutes.
4. Add 500 milliliters water and wash the bitter gourd properly.
5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric, 1 teaspoon coriander powder and stir well.
6. Then, add 400 grams washed bitter gourd and mix it well.
7. Add 1 teaspoon salt and mix it again.
8. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Now, add 120 grams tomato and saute until it turns soft and pulpy.
11. Cook for another 3 - 5 minutes on medium heat.
12. Add 1/2 teaspoon red chili, 1 teaspoon crushed fennel and mix it well.
13. Cover it with lid and cook for another 5 - 7 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Serve hot with roti.
Achari Karela
Servings - 2 - 3
INGREDIENTS
Bitter gourd - 600 grams
Salt - 1 tablespoon
Wate - 700 milliliters
Water - 1 litre
Oil - 45 milliliters
Cumin - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 2 teaspoons
Coriander powder - 1 1/2 teaspoons
Jaggery powder - 25 grams
Tamarind pulp - 60 grams
PREPARATION
1. Take a bitter gourd, scrape it from outside and cut it into pieces.
2. Transfer all the bitter gourds into a bowl, add 1 tablespoon salt, 700 milliliters water and soak for 30 minutes.
3. Remove it from water and wash them well.
4. Heat 1 litre water in a water, add the washed bitter gourd in it and mix it well.
5. Bring it to a boil.
6. Remove it from heat and drain them well. Keep side.
7. Heat 45 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds and stir for 2 - 3 minutes.
8. Add 1/2 teaspoon turmeric and stir again.
9. Now, add the boiled bitter gourds, 1 teaspoon salt and mix it well.
10. Cover it with lid and cook for 15 minutes.
11. Then, add 2 teaspoons red chili, 1 1/2 teaspoons coriander powder and mxi it well.
12. Add 25 grams jaggery powder, 60 grams tamarind pulp and mix it again.
13. Cook for 3 - 5 minutes.
14. Serve hot with roti.
