I don't know what this recipe is originaly called. I have this recipe from my friend and colleague, Lakshmi. We work together at Ibexi. She shared this recipe after I tasted thsi at lunch sometime from her lunch box. She is a pucca Kannadiga and her Mom makes awesome Bisi bele bhath too.
I really liked this dish for how the jaggery and coconut milk sets off the bitterness of the karela. My FIL is also a fan.
Niket is allergic to tamarind, so I always use lemon juice. But I feel the goodness of the recipe comes from the swee-sour taste of tamarind!!
1 onion chopped
1 tomato chopped
1 tsp ginger garli paste
2 medium sized bittergourds diced thinly
1 tsp cumin seeds
1 tsp turmeric
1 tsp coriander powder
1 tsp garam masala or all spice
2 tbsp jaggery
1 tsp tamarind paste or lemon juice
4 large tbsps coconut milk
1 tsp grated coconut
oil for frying
1/2 cup water
salt to taste
Heat oil in a wok. Add onions, cook till they turn pink. Add tomato and ginger garlic paste, cook till the raw smell disappears. Add the diced bitter-gourd. Add all the spices, salt and cook till they turn brown. Add jaggery, tamarind paste, coconut milk and water. Cook covered till half the liquid is absorbed, roughly 10 mins. Serve with chapatis.