Ingredients
2 bitter gourds/ karela/ kaarate
10 hog plums or 0ne raw mango cut into pieces
1/2 cup sooran/ yam cut into cubes
1/2 cup brined or fresh bamboo shoots cut into pieces(optional)
Salt to taste
Jaggery to taste
For the masala:
4 tbsp coriander / daniya seeds
2 tbsp mustard
10 methi/ fenugreek seeds
1 big chana size hing/ asafoetida
1/2 tsp Haldi
12 Byadgi red chillies
Roast the above ingredients in 2 tsp oil till a nice aroma comes. Grind it with little tamarind into a paste and keep aside
For the tempering:
5 tsp oil
2 tsp mustard
2 sprigs of curry leaves
Procedure
If you are using keerlu/ bamboo shoots then soak them in water the previous day
Wash bitter gourd and cut into medium pieces
Apply salt to it and keep aside for 2 hrs. After 2 hrs squeeze water from it and cook it in the cooker for 2 whistles and discard the bitter water
Cook sooran , hog plums and bamboo shoots in the cooker for 2 whistles
Put boiled bitter gourd, bamboo shoots,sooran and hog plums in a vessel add salt, jaggery, masala and water if needed
Bring it to boil, check for salt and jaggery
Turn off the flame and add the tempering using the mentioned ingredients
Serve with hot rice and dal
You can store this in the fridge for 8 to 10 days
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