Bitter gourd gravy Apart from our traditional karnataka gojju and palya i found this recipe of bitter gourd which is too yummy and goes very well with roti and rice. This recipe is a hit at home and my husband who used to never eat karela, insists me on buying it every week now.:tongue Ingredients Medium sized bitter gourds - 6 Medium sized onions - 5 Dhania powder - 2 tsp Cumin/jeera powder - 1 tsp chilli powder - 1 1/2 tsp Tamarind - small lemon size curds - 2 table spoons oil - 1/2 cup and some more oil to deep fry turmeric - 1/4 tsp salt to taste corriandedr leaves and slit green chillies for garnishing. Method First cut the karelas in 2 halves (lengthwise) and carefully remove the seed from the center of the karelas with the help of a spoon. If the karela is too long, then u can cut it to half horizontally too. Now dip the karelas in little water along with the curds, salt and turmeric powder, and boil for 10 minutes. remove from heat, drain and squeeze the karelas lightly to remove the bitterness. Now deep fry the karelas until light brown and keep asidee. Cut the onions. Grind onions,masala powders,tamarind.(dont grind too much the onions). Now take a large pan, put the oil and add the ground masala and wait till the raw smell goes. Put the fred karelas and add some water and simmer for 8 to 10 minues. Garnish and serve hot with rice or roti. I have tried this many times and everytime it turns our very well. I also add a spoon of sugar which gives every dish a good taste. That is optional.