3 karela chopped into small bits, add salt and keep aside.
Lemon size jaggery grated ( as per taste)
Lemon size tamarind pulp
Rasam pwd or sambhar pwd (i use sambhar pwd)
Chilli pwd 1tsp as per taste
Tadka : coconut oil, rai curry leaves
Wash the salted karela and squeeze out the water.
In a kadai prepare tadka, add the karela and saute on low flame till done and slightly brown ( can make crisp if desired).
Add chilli pwd, sambhar/rasam pwd, jaggery and tamarind pulp. Mix well, check seasoning and adjust as per taste!
Cook for a couple of minutes till gravy thickens !
Note : you can also give a garlic tadka.
in a kadai, heat some oil, add somecrushed garlic (with skin ) and saute . The add some red chillies. The add the karela. the remaing steps are the same.
(but wihthout the tadka )
