Bitter Melon Stew

Maybe your new favorite bean dish:

Sukta can be prepared with a wide variety of vegetables. But its characteristic flavor is due to a very specific vegetable, karela, also called bitter melon. They are generally available in specialized oriental stores.

Remove the seeds from the karelas and cut them into 2, 5 cm cubes. In a large saucepan, about 5 quarts, heat 2 tbsp. ghee over medium heat. Roast the fenugreek seeds for about 30 seconds, then add the cut vegetables and curry leaves and sort for 5 min. While doing this, stir the vegetable bites with a wooden spoon from time to time. Now add half of the water, cover the saucepan and simmer for ten minutes. In the meantime, using a mortar and pestle or a coffee grinder, grind the cumin seeds, grated ginger, crumbled chilies, turmeric and a few drops of water to a fine masala paste. Heat the remaining 2 tbsp ghee in a small saucepan and stir-fry the masala paste for 1-2 min until soft. Now add the panch masala, the mixed coriander and the asafoetida and stir for a few seconds. Pour the remaining water into the herb mixture, let it boil and make 1 minute. Pour the liquid masala into the boiling vegetables and continue the cooking process for 15-20 min on medium flame. Stir occasionally until the vegetables are almost tender. Remove the lid and stir in the yogurt and salt.

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