• 3 bitter gourds cut into thin roundels 2 tablespoons fresh coconut grated 1 tablespoon til (sesame seeds) 2 red chillies (red peppers) 5-6 kadi patta (curry leaves) ½ teaspoon tamarind Salt to taste Gur (Jaggery ) about ½ teaspoon

Karate or Karela (bitter gourd) is said to keep blood sugar levels in control. Due to its bitter taste it is generally shunned by most people, but this recipe in the form of a chutney adds a new dimension due to the exotic blend of goan masalas which make it a flavoursome tongue tingler to accompany any meal. High in nutrition and high in flavor. Best way to add some essential Karela to your meals.

 

METHOD:

  1. Heat a tava/ pan, spread the roundels on it and dry roast them on a slow flame till they are brown by turning them repeatedly. Do this in batches.
  2. Dry roast fresh grated coconut till golden brown on a slow flame, keep aside.
  3. Dry roast sesame seeds till they crackle & keep aside.
  4. Dry roast the curry leaves till light brown and keep aside.
  5. Dry roast red chillies and keep aside.
  6. Now grind to a rough paste – Karate, coconut, sesame, curry leaves, red chillies, tamarind, salt & jaggery.
  7. This chutney is now ready to serve. This remains fresh at room temperature (about 30C) and then you will need to refrigerate to preserve.

 

Karela Chutney

 

Slice the karelaRoast the Karela roundelsRoasted Karela