Ingredients

Hagala kayi( bitter gourd//karela)—2 medium sized

Kadale belle (channa dhal)—2 tablespoon

Uddina belle (urad dhal)—2 tablespoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Kothambari bija (dhania// coriander seeds)—1 tablespoon

Dry red chillies (ona menasina kayi)—5 to 6

Hing (asafoetida//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Tamarind soaked in water (hunase hannu//imli)—small lemon sized

Jaggery powder (Bella//gud)—1 tablespoon

Salt—to taste

Method

Wash the hagala kayi and wipe to dry .

Roast them directly on the gas flame on low flame till they are charred on all sides.

Keep them turning so they are cooked evenly and properly.

Once done remove them and let it cool completely.

Wipe the charred part with a paper.

Do not wash in water.

Chop them and remove the inner seeds with a spoon.

Chop them into pieces.

Now take a pan or kadai,take kadale belle,uddina belle,red chillies,jeerige,dhania,karibevu ,hing.

Roast them on medium heat adding a teaspoon of oil,till the dhals turns to light brown.

Switch off the stove.

Add in grated coconut,salt,jaggery powder and hunase hannu.

Mix well.

Let it cool completely.

Now transfer the mixture to a mixer grinder jar and add chopped hagala kayi pieces.

Grind to a smooth paste by adding sufficient water.

Heat one tablespoon of oil or ghee in a laddle,once hot add one teaspoon of mustard seeds(sasive),jeera (jeerige//cumin seeds).

When it crackles pour over chutney and mix well.

Serve the tasty chutney with hot rice,dosa,idli,chapattis.