Healthy bitter gourd (karela) chutney

Bitter gourd is one such vegetable that is not easily loved by all types of people. Specially kids run away when bitter gourd is cooked. Due to its bitter taste i never liked this vegetable since childhood. One day my grandmother told me how this bitter tasting gourd is so healthy for my skin and even helps in reducing weight. She shared this recipe and it was tasty, healthy and never tasted bitter. This vegetable is mostly used by asian people.  People with diabetes should definitely include this vegetable in there diet because this helps in reducing blood sugar level. This can be cooked in many ways either eat like chips or  make a curry or chutney and you can also make pickle and store for few days.

Today i am sharing my grandmom's secret karela chutney with you guys. This can be stored for 3 to 4 days. This is a perfect side dish to eat not just with rice and parathas but can be used with hot fried snacks.

Ingredients:

    2 medium size  Bitter gourd(karela)

    1 cup   Onions

    1/4 cup Sesame seeds (till)

    3-4   Green chilis

    1/2 cup   Tamarind    

    2 tbsp    Cumin seeds(zeera)

    2-3    Garlic pods

    1 tsp  Oil

    Salt to taste

Tempering:

   2 tbsp  Oil

   1 clove   Garlic

   1 tbsp   mustard seeds

   1 tbsp   cumin seeds
   5-6     Curry leaves
   2-3    Dry red chilies
   Pinch of turmeric

Method:

1.  Roast bitter gourd directly on the stove till it is soft. Then cut the bitter gourd into pieces removing all the seeds.
2.  soak tamarind in little water.
3.  Heat 1/2 tsp oil and add onions, saute till light golden. Almost transparent.

4.  Heat 1/2 tsp of oil and add greenchilies, cumin seeds(zeera), garlic cloves, sesame seeds then roast them. Grind them into a paste.
5.  Add onions and soft tamarind with little water and grind into smooth paste.
6.  To this mixture add bitter gourd pieces and coarsely grind it.
7.  Now make the tempering. Heat oil in pan and add garlic, mustard seeds, cumin seeds when they crackle, add red chili and curry leaves. Add a pinch of turmeric to this.
8.  Add the grounded mixture to the tempering. Add water to make loose consistency.
9.  Cook for 5 minutes and its done.

Tips:

1. Add good amount of tamarind to avoid the bitter taste.