This is a nice recipe. I make a similar one with slight variation. You may find it interesting. I wash, cut the haagalakayi, remove seeds and mix with a tsp if lemon juice, a tsp of salt and half tsp of turmeric powder and keep for about 30 minutes. Then I squeeze the Karelia pieces and discard the water. Thereafter I follow the method which you do. But I make a powder of peanuts, white thil, Jeera (all dry roasted) and grated dry copra. This also comes out very well. No need for jaggery or tamarind. It won’t be bitter. The squeezed pieces of karela can be washed and used in salads without any further processing. They will not be bitter at all.
