Karela Gojju

250 gms Karela, seeded and cut into dices
50 gms tamarind soaked and squeezed in warm water to extract the pulp.
½ tsp. haldi,
1-tsp mustard seeds.
1 tsp cumin seeds (jeera)
1 tsp chana dal
2 tbsp. jaggery, dissolved in a cup of water
4 red chillies,
a pinch of asafoetida (hing)
2 tsp rasam powder
1 tbsp. oil.
a few curry leaves (kadi patta)

FOR RASAM POWDER TO BE ROASTED SEPERATELY.
1 tsp cumin seeds (jeera)
2 tsp methi seeds
½ tsp. whole black pepper,
½ mustard seeds,
½ curry leaves.

Roast together and grind to make rasam powder
2 ½ tsp. dhania seeds
3 red chillies,
A pinch of haldi powder,
A pinch of hing.

1. Heat the oil in a kadai, and when it is hot, add mustard seeds, jeera, and chana dal.
2. When the mustard seeds start spluttering add the red chillies, hing, haldi, curry leaves and the diced karela.
3. Saute for about 10 minutes and add tamarind pulp, rasam powder, jaggery and salt. boil for about 5 minutes