Karela sasanv or Karathyachi karam

Ingredients :

Bitter gourd / Karela : 3 medium size

Grated coconut : 1 & 1/2 cup 

Spicy red chili : 6

Pepper : 1 tsp

Turmeric powder : 1/2 tsp

Tamarind : lemon size ball 

Salt : 2 tsp

Jaggery : 5 tblsp 

Lemon : 1

Procedure :

Wash the karela, deseed them and cut into small pieces. 

Apply salt to the karela, massage it well and leave it for about an hour. You may keep some weight over it.

After an hour drain out the liquid from the bitter gourd and wash them in water twice. Drain and squeeze out the water 

Heat oil in a saucepan, add mustard seeds and let them splutter, then add curry leaves and asafetida and saute for a few seconds.

Then add bitter gourd, cover it with a lid and cook it on a low flame for about 10 minutes or until it becomes soft. 

Meanwhile grind the coconut, tamarind, red chilies and pepper. 

Then add the ground masala and jaggery to the bitter gourd and bring it to a boil. 

Adjust salt and sweetness of required. Serve as a side dish with rice or chapati.

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