Karela and Raw Mango Curry

Ingredients 

• 2 medium bitter gourds
• 2 raw mangoes, peeled
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon grated jaggery
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 5-6 Madras onions
• 1/2 teaspoon coriander powder
• 5-7 curry leaves

For paste

• 2 green chillies, roughly chopped
• 1 dried red chilli
• 1 inch ginger
• 1/2 cup scraped fresh coconut

Method

1. Put green chillies, red chilli, ginger and coconut into a mixer jar and grind to a coarse paste.
2. Scrape gourds, halve them, remove seeds and cut into medium sized pieces.
3. Heat 1 cup water in a non-stick pan, add bitter gourd pieces, salt and ¼ tsp turmeric powder and cook for 10-15 minutes. Strain and set aside.
4. Roughly slice onions.
5. Heat strained bitter gourd mixture again with 1 cup water in another non-stick pan.
6. Roughly slice raw mangoes and add to the pan, mix well and bring it to boil.
7. Add the ground paste and mix well. Add salt and jaggery and mix well.
8. Heat oil in a small non-stick pan, add mustard seeds and let them splutter. Add onions and sauté for a minute. Add remaining turmeric powder, coriander powder and curry leaves and mix well.
9. Add water from the gourd mixture to the tempering. Add the tempering to the gourd mixture, cover and cook on medium heat for 8-10 minutes.
10. Transfer into a serving bowl and serve hot.

Nutrition Info