Chutney prepared using charred Bitter Gourd.
Time Required: 10 Minutes
2 tiny or 1 big Hagalkayi / Bitter Gourd / Karela
½ Cup grated Dry Coconut
6 – 7 Green Chilies
1tbsp Grated Jaggery
2 inch Tamarind
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Salt to taste
Char Hagalkayi in an oven or directly on the flame.
Chop into pieces. Grind Hagalkayi, Coconut, Green Chilies, Jaggery, Tamarind and Salt to a paste.
Remove to a serving bowl.
Heat Oil and add Mustard Seeds, when they splutter add Hing. Pour this over the chutney and mix well.