We GSB’s are known to use so many varieties of leaves in our diet . so here is one more – Bitter gourd leaves / kertya pallo . Yes – we can use the tender ones to make a very tasty spicy dish which goes so well with our morning breakfasts or even for lunch . This I learnt from my aunt who had come on a visit to our home and found the fresh leaves in my garden . So I quickly plucked some leaves and with her directions made this for our breakfast . This is so tasty with idlis & dosas .

Select only fresh tender leaves of bitter gourd.

Ingredients :-

• Tender Kartya pallo – 7 or 8
• Chilli powder – 1 to 2 tsps. – as per spice level
• Hing – 1/4 tsp.
• Rice powder – 2 tsps.
• Tamarind – 1 /2 tsp paste or small gooseberry sized ball
• Mustard seeds – 1tsp
• Udid dal – 1 tsp
• Methis / fenugreek seeds – 1/2 tsp
• Oil for tempering

Method :-

1. Wash the leaves well and keep aside.
2. Heat a kadai and add the oil and splutter the mustard seeds
3. Then add the udid dal & methi seeds to it .
4. When the dal has browned , add the kaarate leaves and sauté until they get wilted . Switch off.
5. Add the salt , rice powder, hing & chilli powder .
6. Mix well . Add about a cup water .and start to cook stirring occasionally . See that it doesn’t stick to the bottom .
7. When it comes to a boil add the tamarind paste and let cook till the mixture has thickened slightly .
8. Adjust thickness as per your desired consistency adding more water if needed. Remember the dish thickens when cooled .
9. Transfer to a bottle or jar . It keeps well for 2-3 days and for a week under refrigeration .