Directions

1. 1. Soak channa previous night itself and pressure cook it.
2. 2. Remove inner seeds from bitter gourd and cut finely.
3. 3. Add little salt, lemon juice and turmeric to that.
4. 4. Keep aside for 1/2 an hour and then squeeze out.
5. 5. Soak tamarind in water and squeeze 1 1/2 cup of extract.
6. 6. Heat gingilly oil in a pan add seasonings, mix squeezed bitter gourd and fry well.
7. 7. When vegetable is fried properly it changes in colour.
8. 8. Add coriander powder and red chilli powder, at this stage.
9. 9. Slightly stir and then pour tamarind extract. Allow to boil.
10. 10. When bitter gourd turns soft add cooked channa and salt.
11. 11. Allow the gravy to become thick. Dissolve rice flour in little water and mix with kulambu.
12. 12. Allow to boil for another 2 minutes to thicken.
13. 13. Remove from fire and serve with hot cooked rice.
14. 14. Note: Instead of channa use any other whole legume. While preparing kulambu without dhal, add any one of the whole legume to get enough protein in that meals.