Slit karela into four quarters and cut 1/2 inch thick pieces across. 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/sugar. 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. Blend in coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top. U15297@uicvm.bitnet (Shyamala Parameswaran)
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 17.7mg||1 %|
|Potassium 602.9mg||16 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 28.5g|
|Protein 12.6g||18 %|
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Calories per serving: 269
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