Methi leaves/ Menthi kura/ Fenugreek leaves 1 bunch
Karela/ Kakarakaya/ Bittergourd 1
Grated coconut 1/4 cup
Yogurt 1 tsp
Salt 1 tsp
Oil 2 tsps
Mustard seeds 1 tsp
Urad dal 1 tsp
Broken red chillies 4
Method of preparation:
Wash and pluck fenugreek leaves.
Wash and finely chop bittergourd.
Add chopped bittergourd, salt and a tsp of yogurt
in a bowl of water and boil it for 3 minutes.
Strain, squeeze the bittergourd and keep aside.
Heat oil in pan and add above bittergourd.
Stir fry for few seconds before adding fenugreek leaves.
Saute for a minute or two and add all talimpu ingredients.
Fry for 2 minutes, then add grated coconut and salt.
Mix well and serve with hot rice.
Notes: Add more coconut and squeeze bit of lime juice if you wish.