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dry karela chutney

Ingredients
For Dry Karela Chutney
3 medium sized bitter gourd (karela)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tbsp coarsely crushed peanuts
1/2 cup grated coconut
1 tbsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tsp castor sugar
2 tsp lemon juice
salt to taste
1/4 tsp chaat masala

Method
For dry karela chutney
1. To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela.
2. In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside.
3. In a kadhai add oil, cumin seeds , asafoetida and grated karela and saut on a medium flame for 8 to 10 minutes.
4. Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and saut on a medium for 3 to 4 minutes.
5. Add the sugar, lemon juice and salt and chaat masala and mix well.
6. Serve the dry karela chutney immediately or store in an air-tight container. Use as required.

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