Karela Delite

Karela  (Bitter Gourd)     250 grams

Onion                           4 big size

Grated coconut               ½ cup

Tomatoes                       3-4

Jaggery                          a big lemon size lump

Oil                                ¼ cup

Turmeric pwd                  1tsp

Chilli Pwd                        2-3 tsp

Salt to taste

Fresh Corriander for garnishing.

Wash and deseed Karela. Cut into thin pieces, smear it with salt and leave it for about an hour. Squeez out  karela and remove it from the salt water this will reduce the bitterness from it.  Chop finely Onion and tomatoes. Heat oil and sauté the onion till transulent add tomatoes and cook on high flame till you get the puree consistency. Now add turmeric and chilli powder stir a little and add the karela. Stir on high flame and add the grated coconut and jaggery to this and cook.  Stir well till the you are sure that all the ingredients have got thoroughly mixed and the jaggery has melted.  Reduce the flame, add salt as required and cover the pan, leave for a while.  Once it is cooked garnish it with finely chopped fresh coriander.