Kerela Kootu

Ingredients

Karela - 1
Chick Peas - 2 tbsp soaked in water overnight and cooked
Tur Dal - 1 tbsp
Salt - to taste
Jaggery - a little
Tamarind juice - 1/2 lemon size
Rai - 1 tsp
Kadhi Patha - a few sprigs
Coconut Oil - 1 tsp (for vaghar)

Masala:

Dhania seed - 1 tbsp
Red Chillies - 4-5
Urad dal - 1 tsp
Chana dal - 1/2 tsp
Coconut - 2 tbsp
Hing - a pinch

Method:

1. Cut the karela into small pieces and keep aside with salt sprinkled on it for 1/2 hour. Squeeze out the water and wash the karela well till all the bitter taste goes off.
2. Cook tur dal in the coker like for sambhar.
3. Take the tamarind juice, add jaggery, salt, haldi powder and the karela pieces and boil till the raw smell of the tamarind goes off.
4. Roast all ingedients for the masala and add coconut after putting off the gas. Make this masala in the mixie and add along with the boiled chick peas to the boiling mixture. Mix well. Lastly add cooked dal and mix well.
5. Give vaghar of rai and kadhi patha in coconut oil.