Bitter Gourd (Karela) Chutney

          All Bitter Gourd lovers will simply love this amazing chutney. It was my first try and I really fell in love with this side dish. A very easy recipe, it simply tastes yummy with hot steamed rice and a drizzle of some extra ghee. It is lip smacking with all the flavours in it - spicy, tangy, sweet and a slight hint of bitterness. You may also relish it with chapati, curd rice, idli or dosa. It is definitely a must try recipe.

• 4 long bitter gourd, seeds discarded & sliced
• 8-10 dry red chilies 
• 1 tbsp. whole coriander seeds
• 1 tsp. cumin seeds
• 1 tbsp. sesame seeds
• 1 tbsp. split black gram (urad dal)
• 1/4 tsp. asafoetida
• 1/2 cup fresh grated coconut
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tsp. tamarind paste
• 1 tbsp. jaggery / sugar to taste
• 2 tbsp. ghee
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1-2 sprigs curry leaves

          Add some salt and turmeric powder to the sliced bitter gourd and leave aside for 30 minutes. Then rinse well and squeeze properly. 

          Heat 1 tbsp. oil and fry the bitter gourd, turmeric powder and salt to taste on a low flame till golden brown in colour. Keep aside to cool.

          Heat remaining oil and fry the other ingredients starting from - dry red chilies to black gram. Keep aside to cool.

          Dry roast the coconut till golden in colour and set aside to cool.

          Grind into a paste all the stir fried ingredients along with tamarind, jaggery, salt to taste and required quantity of water.

         Heat ghee in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. 

          Sauté for a few seconds and switch off the flame. Pour this tempering over the chutney and relish with plain steamed rice or chapatti.