Karlecha Loncha

• 2 Large Karela (Bitter Gourd)
• 1 small tbsp kala masala
• 2 tbsp methi seeds
• 1 tbsp mustard seeds
• Oil
• 1/2 cup jaggery
• I small tbsp red chilli powder
• 5 Tbsp Imli Concentrate
• Pinch of hing (Asafetida)
• 1/2 tbsp tumeric
• Salt to Taste

1. Wash the Karela and remove the seeds, cut into bite size pieces
2. Add Salt and tie them up in a cloth placing a heavy weight above the cloth for 2 hours making sure all the water has been removed
3. After 2 hours, make sure no water should touch the karela
4. Dry Roast the methi seeds and mustard seeds and then grind them into a powder
5. Put the roast mixture and 1 small tsbp kala masala to the karela
6. In a pan heat oil, add very little mustard seeds, hing and turmeric
7. Then add the karela and mix well on mid low heat at all times
8. Then add red chilli powder, salt to taste, jaggery and imli
9. Cook for 3 - 4 mins making sure all the jaggery is dissolved
10. Cover with a plate and add water on the plate so the karela can cook with the steam of the water in top. Leave it to cook for 25- 30 mins
11. And its done. Serve hot or cold

karela, kala masala, methi seeds, seeds, oil, jaggery, i, concentrate, hing, tumeric, salt

Taken from www.yummly.com/recipe/Karlecha-Loncha--1050668 (may not work)