Step-by-Step Instructions

1. 1.Prepare and Cook Vegetables

   Chop the bitter gourd and bimbul. Add the chopped bitter gourd, bimbul, and a sprig of curry leaves to a pot with enough water to cover. Cover with a lid and cook on a medium flame until the vegetables become soft.

2. 2.Roast Spices for Masala

   In a small pan, heat 1 tbsp of coconut oil. Add 3 tbsp of coriander seeds and 1 tbsp of urad dal. Sauté continuously on a medium flame until the ingredients turn golden brown and aromatic.

3. 3.Grind the Masala Paste

   In a blender jar, combine 1/2 grated coconut, 2-3 tsp of chile powder, and a little water. Grind to a smooth paste. Then, add the roasted coriander seeds and urad dal to the blender and grind everything together into a thick, fine masala paste.

4. 4.Season the Cooked Vegetables

   Once the bitter gourd is soft and most of the water has evaporated, add a block of jaggery and salt to taste. Mix well and continue to cook for a few more minutes to let the flavors meld.

5. 5.Combine Masala and Vegetables

   Add the ground masala paste to the pot with the cooked bitter gourd. Rinse the blender jar with a little water and add it to the pot to adjust the gravy's consistency. Mix everything thoroughly.

6. 6.Simmer the Curry

   Add 2 sprigs of fresh curry leaves to the pot. Cover and let the curry simmer on a low flame for 10 minutes, allowing the flavors to deepen.

7. 7.Prepare and Add Tempering

   In a small tempering pan, heat 2 tsp of oil. Add 1 tsp of mustard seeds and allow them to splutter. Pour this hot tempering over the simmering curry.

8. 8.Serve

   Stir the tempering into the curry. The Simple Karate Gashi is now ready. Serve hot with steamed rice or dosa.