Karela - 1/4 kg
Tamarind - 1 lemon size
Haldi powder (turmeric) -1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Daniya seeds (coriander seeds) - 2 tsps
Methi seeds (fenugreek) - 1 tsp
Whole red chillies - 5-6
Curry leaves - few
Salt as required
Hing (asafoetida) - a pinch
Fresh grated coconut - 1 small cup
Chick peas - (optional)
Roast and wet grind:
Chana dal, Urad dal, daniya seeds, methi seeds, red chillies, fresh coconut.
Cut the karela into small pieces and wash them nicely.
Make a thick extract of tamarind water and put karelas, little chanadal and 1/4 cup cooked chick peas (optional) .
Now add salt, haldi powder, curry leaves and the ground masala paste and allow it to boil.
After some time the sambhar will get cooked and will become little thick.
Now the sambhar is hot and ready to be served.
You can have it with rice, pappad, raitha or anything.
The karelas with which I have prepared this dish are from Bangladesh.Since I live in Dubai we often get these Bangladeshi small karelas more often. You can even make this dish with normal karelas from the market.
Now remove from fire and garnish with coriander leaves.