Karele Ki Chutney and Some Awards

Ingredients

Finely Chopped Bittergourd	2 Medium
Tamarind Pulp	1/2 Bowl
Grated Jaggery	2-3 Spoons
Mustard Seeds	1/2 tsp
Oil	1 Tbsp + For Deep Frying
Washed Uradh Dal	1/2 tsp
Curry Leaves	4-5
Coarsely Grinded Fennel Seeds	1/2 tsp
Whole Red Chillies	2-3
Asafoefida	A Pinch
Ginger	1 inch Piece
Salt	as per taste

Method
To Make Tamarind Paste

Grind jaggery, ginger, green chili and tamarind pulp together in a grinder and keep aside.

Chutney

Heat oil and deep fry the bittergourd pieces until golden brown in color and set aside.

Now heat 1 tsp oil in a pan. Add mustard seeds, as they begin to splutter add red chillies, uradh dal, fennel powder, asafoefida and curry leaves. Saute for 1 min.. 

Now add tamarind paste and mix very well. Saute it for 2-3 min. till the oil comes out. Add fried bittergourd pieces. Mix well. Add some water and salt and cook for a min..

 Karela Chutney is ready..Garnish with red chili powder and serve.

Sending this to Srivalli's "Condiment Mela" event @ Cooking 4 All Seasons

AWARD TIME

Some days back Kalyani of Kalyani's platter and Sobha Shyam of Good Food passed me the awards. They are lovely bloggers. Thanks dears for honoring me. I am so glad to have made so many fiends here.

I would like to pass these to my following friends:-
1. Kavi of Edible Entertainment
2. Avika J Chawala of Variety is the Spice of your Life!!!
3. Balvinder(Neetu) of Gluten Free Food
4. Cinnamon n Chillies
5. Sumana of Sum's Cuisine
6. Divya of Divya's Recipe