450g karela (Kaakarakaayalu)
5g red chilies
2g pepper corns
1 tsp mustard seeds
10g turmeric
10g ginger-garlic paste
115g onions, chopped
2 green chilies
15ml vinegar
25g tamarind, soaked in water
25g jaggery
15ml oil
Salt to taste

Masala Karela

1. Cut the karela into circles and remove the seeds in the middle. Boil the pieces in salt water for few minutes (may be 30-45 minutes to remove the bitterness). Separate from water and keep aside.
2. Mix the red chilies, pepper corns, mustard seeds, tamarind, ginger-garlic paste and blend to a fine paste.
3. Heat the oil and fry chopped onions and green chilies until brown.
4. To this, add ground paste, vinegar, salt, karela pieces and cook for some time.
5. Now add jaggery and cook until the gravy thickens.
6. The curry increases its flavor when it is served the next day.