Total Calories: 253
1. Place the bitter melon slices, turmeric, and water in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until tender, about 5 minutes. Drain, reserving the water for another use.
2. Ina food processor or a blender, process together the onion, garlic, green chili peppers, and curry leaves until smooth. Add the coconut and process again, adding 1 to 2 tablespoons of the reserved water, if needed, to make a smooth paste.
3. Heat half the oil in a large nonstick wok or saucepan over medium-high heat and cook the coconut paste, stirring, until golden, about 5 minutes. Add the bitter melon and salt and cook, stirring about 5 minutes.
4. Heat the remaining oil in a small saucepan over medium-high heat and add the red chili peppers, dal, mustard seeds, and fenugreek seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida and transfer the spice mix to the bitter melon. Cook over low heat about 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
VARIATION: To make a simpler dish, boil the bitter melons, then make the tarka seasoning as explained in Step 4, and cook the boiled bitter melons in with the tarka until golden, about 5 to 7 minutes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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