Wash the bitter gourd, cut it lengthwise and remove all seeds. Chop it roughly.Add 1 teaspoon of salt and little turmeric powder to bitter gourd slices and mix well. Keep it aside for 30 to 40 mins. Bitter Gourd would have left some water. Discard it. Again sprinkle little water , mix and squeeze out water if you want .squeeze the bitter gourd slices with your hand. This helps to reduce the bitterness of bitter gourd. ( i don’t do )
Soak tamarind in water for min 5 mins.
Transfer bitter gourd,coriander seeds,jeera,red chilli,salt,tamrind and jaggery to a mixer jar. Grind them to semi smooth paste to semi coarse paste by adding little amount of water.
In a kadai or pan make a tempering with little more oil. Heat oil.Add mustard seeds .When they splutter add urad dal,chana dal and hing. When the dal turns to golden brown color add curry leaves and haldi. Give it a mix.
Now transfer the bitter gourd paste to the tempering.Add some water and mix well .
Keep on medium low flame and cook with lid closed. Mix in between .Dont forget to cook with closed lid. Else your kitchen slab would have turned a mess :(…
After about 15 mins, bitter gourd would have cooked and you would have got the nice semi soild consistency. Colour of the chutney would have would have turned to deep reddish brown .
Transfer the chutney to a serving bowl and relish them with hot rice topped with ghee or coconut oil / dosa / idly /roti etc. U can keep it for 3-4 days without refrigeration and in fridge for at least 15 days.
You can add finely chopped onion while tempering, roast them to golden brown and later add ground bitter gourd paste.
Other option is : Deep fry karela pcs. Separately grind masala and karela. Roast the masala for 10 mins and finally add karela paste to the roasted masala. Mix well.Fry for 5 more mins. But the procedure is lengthy and also deep frying karela in oil is more calorie.Taste wise also they do not make any difference.