Turmeric; to taste Salt; to taste Mustard seeds (seasoning) Curry leaves; seasoning Oil; seasoning Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut� cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color. Blend in coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top. U15297@uicvm.bitnet (Shyamala Parameswaran)