Bitter gourd curry with tamarind
Granny's style
Scrape the rough skin off the bitter gourd/karelas gently. You don't need to do this in very fresh and tender karelas or in Chinese karelas.
Top and tail and slice into 1/2-1 cm. thick slices.
Slice onions thickly. They should be roughly same in volume as sliced karelas.
Heat oil. Add ginger and onions and fry for a few minutes.
Add karela slices and green chillies.
Add all the spices and salt. Stir to mix. Cook covered on medium heat, stirring from time to time.
When tender, add tamarind pulp and jaggery/brown sugar continue to stir-fry, until all water is evaporated and oil begins to separate. Onions and karelas should look browned and a little shiny. Undercooked karelas can taste quite bitter.
Serve hot or cold, as part of an Indian meal.
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