Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    karele -- (bitter gourd)
   2                    green chillies
     1/2  teaspoon      ginger grated
     1/2                tomato chopped
   4                    tamarind pieces inch long -- (4 to 5)
   1      stalk         curry leaves
   2      sprigs        coriander chopped -- (2 to 3)
     1/2  teaspoon      mustard & cumin seeds
   1      tablespoon    molasses or sugar
   1 1/2  teaspoons     red chilli powder
   1      teaspoon      dhania powder
     1/4  teaspoon      turmeric powder
     1/4  teaspoon      garam masala
   2      pinches       asafoetida -- (2 to 3)
                        salt to taste
   1      tablespoon    oil
                        Sour buttermilk to soak karele

Preparation:

Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour. Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir. Mix all dry masalas in 1/2 cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add molasses. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot or cold with chappatis. Making time: 25 minutes (excluding soaking time. ) Makes: 3-4 servings Shelflife: 1 week refrigerated Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.