1. Head oil in a skillet over medium-high heat and add mustard seeds and urad dal. 2. When the mustard starts to sputter, add the sliced gourd, turmeric powder and salt and saute on a low flame for about 10 minutes. 3. Add the water that the tamarind was soaked in, sambar powder (or curry powder) and jaggery. 4. Cover and cook on a low flame for about 10 minutes; then check if the karela has been cooked; if not, add an additional 1/4 cup water, cover and cook until all the water has been absorbed. 5. Remove from flame and serve hot with rice and sambar, or chappatis. ---------------------------------------------------------------------------
Nutrition
Ingredients
