Instructions: 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.

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