Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Serve

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

• For a less bitter taste, cook the bitter gourd for a longer time.

• This dish tastes best when it has a slightly sweeter profile, so be generous with the jaggery.