1.Bitter gourd 1/2 kg
2.Onion 1/2 kg finely sliced
3.Channa dal 1/4 kg boiled
4.Sour curds 1 cup
5.Jaggery 4 tbsp
6.Turmeric powder 1 tsp
7.Corainder powder 2tbsp
8. Saunf 2 tbsp
9.Garlic 10 flakes
10.Chilli powder 2 tbsp
11.Amchoor 1 tbsp
12.Mustard oil 1 cup
1.Fenugreek seeds 1 tsp
salt to taste
1.Scrap the bitter gourd and rub each with salt and amchoor.
Keep overnight. Next day wash them well,slit from oneside and remove the seeds .
Wash again and cut into two cm.thick slices.
Place in a large vessel with all other ingredients except oil and fenugreek.
Add three tablespoon of oil and mix well.
2.Pour water.Cover and place on a low flame.
Cook till dal and bitter gourd are soft and water is absorbed.
Heat the remaining oil in a khadai.Season with fenugreek.
Add the cooked mixture and cook stirring till brown.
3.When oil separates from the sides of the vessel,remove from fire.
This is a pickle type of curry which is served with puris or parathas.