Karela masala

Ingredients :
3 medium sized karele 2
green chillies 1
small cup tamarind juice or 2 tbsp amchoor powder Grated ginger ½ tomato,
chopped Curry leaves
Fresh coriander leaves ½ tsp each mustard & cumin seeds Sour buttermilk to soak karele
1 tbsp sugar
1 ½ tsp red chilli powder
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp garam masala
2 to 3 pinches asafetida
Salt to taste
1 tbsp oilProcedure : Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour. Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir. Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add sugar. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot.

Cabbage Coconut Sabji

Ingredients: 2 tblsp oil 1 large onion,
chopped 1 clove garlic,
crushed 1/2 tsp
ground mustard 1/4 tsp
ground cumin 1/4 tsp
ground turmeric 10
cabbage leaves, thinly sliced 2
fresh green chillies,
chopped and seeds removed 2
curry leaves 2 tblsp
desiccated coconut

How to make Cabbage In Coconut:

• Heat oil in frying pan and saute onion until tender.
• Add garlic, mustard, cumin, turmeric, cabbage, chillies, curry leaves and coconut.
• Cover and cook over low heat 5 minutes.
• Remove lid, stir over heat for 10 minutes or until cabbage is tender.

Karela masala

Ingredients : 
3 medium sized karele 2
green chillies 1
small cup tamarind juice or 2 tbsp amchoor powder Grated ginger ½ tomato,
chopped Curry leaves
Fresh coriander leaves½ tsp each mustard & cumin seeds Sour buttermilk to soak karele
1 tbsp sugar 
1 ½ tsp red chilli powder
1 tsp dhania powder 
¼ tsp turmeric powder
¼ tsp garam masala 
2 to 3 pinches asafetida
Salt to taste 
1 tbsp oilProcedure : Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour. Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir. Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add sugar. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot.