• 2 med bitter gourds (karela)
  
• 3/4 can chickpeas
  
• 1/2 cup cooked toovar dal
  
• 3 green chillies slit
  
• 1 1/2 tspn tamarind paste
  
• 3-4 red dry chillies
  
• 2 tspns urad dal
  
• 1 1/2 tspn coriander seeds
  
• 1/2 cup grated coconut
  
• few peppercorns
  
• a little jaggery or vegan sugar
  
• turmeric, salt to taste
  
• vegan mustard seeds, curry leaves, oil for seasoning
  

1. Slit karela into four quarters and cut 1/2 inch thick pieces
across.

2. In a little oil, saute cut karelas and green chillies. Add 2
cups water, tamarind, turmeric and salt. Let simmer until
karelas are tender. Add chickpeas and jaggery/vegan sugar.

3. While karelas are cooking, in another pan sprinkle a little
oil and fry coriander seeds, urad dal, red chillies and
peppercorns until well roasted. Add coconut, stir a min or
two and then grind in a blender. Add a little tomato
paste if handy for color.

4. Blend in cocunut paste into the karela-tamarind mixture.
Add the dal. Mix well and reheat a till it begins to
simmer. Take off stove.

5. Pour seasoning on top.