Karela (Bitter Gourd) Chutney
Ingredients
2 cups
Karela
(deseeded - coarsely crushed)
½ cup
Onion
(finely chopped)
2 Tbsps
Raw peanuts
(ground)
¾ tsp
Salt
(or to taste)
1 tsp
Ground coriander/cumin mix
½ tsp
Red chili powder
(or to taste)
½ tsp
Ground cumin
1 tsp
Garlic
(crushed)
4 tsps
Jaggery
(gor)
Instructions
1
Place karela in a cotton cloth or bag. Twist and squeeze out as much juice as possible.
Tempering
Ingredients
2 Tbsps
Oil
½ tsp
Mustard seeds
⅛ tsp
Turmeric
⅛ tsp
Asafoetida
(hing)
Instructions
1
Heat oil in a pan on medium heat.
2
Add mustard seeds, when crackling add turmeric and asafoetida.
3
Add the onion and garlic, sauté until the onions are transparent.
4
Add karela and the remaining ingredients except jaggery.
5
Cook covered until the karela is soft, stir often.
6
Add jaggery, stir continuously until jaggery is melted.
7
Remove from heat, empty into a container and let cool.