Ingredients 

• 1/2 kg Karels 
• 4 tbps chilli powder
• 1 tbsp tumeric powder
• A lemon sized ball of tamarind
• Lemon sized ball of jaggery
• Salt

For seasoning 

• 2tbsps. of oil
• 1 tsp. mustard seeds
• 1/2 tsp fenugreek 
• 1/4 tsp asafoetida
• 8-10 green chillis
• 1 sprig curry leaves

• Cut the karela into thin slices, apply salt and keep it aside for 3-4 hrs. 
• Squeeze out the awter and deep fry till crisp. 
• Drain and keep aside. Soak tamaring in hot water and extract juice and keep aside. 
• Fry mustard in 2 tbsp of oil. When the seeds splutter add fenugreek, asafoetida, curry leaves and small slices of green chillis, chilli and tumeric powders. 
• Add jaggery and tamarind juice. When the gravy thickens add the fried karela slices and remove from fire.