hagal kai or bitter gourd or karela gojju

I have not written recipes in a long time as I was in India for a long time to celebrate my daughters wedding. Today I got some free time to write a recipe for hagal or bitter or karela gojju.
Cut 4 or 5 bitter gourd taking out the inner seeds. The size of of cut bitter gourd can be 1/4 inch. Put the cut vegetable in a container and sprinkle some turmeric powder. let is sit with about 30 minutes so that the turmeric observes the bitterness.
In a pan take about 2 to 3 table spoon of oil( it can be vegetable,olive of peanut or canola oil) I use olive oil. Heat oil moderately
Wash bitter gourd nicely and take out the water completely by squeezing excess water and put it the warm oil and fry it. It needs occasional stirring. When the gourd turns light brown take it out in a plate.
In a separate pan take one tea spoon oil and for that add 1/2 spoon fhenugreek or (Methi) seed.fry till it turns light brown for that add 2 table spoon urid dhal or black gram( Available in Indian stores) and when the dhal turns light brown add 5 or 6 whole red pepper( it can me more accroding to taste) fry it for about 5 minutes in medium heat. Then in a blender add desicated coconut about 1 heapful table spoon and this fried mix for that add one to one and half sugar and about 1 cup of water blend it fine. In a dish take one tea spoon oil and add hing and mustard let it splutter for that add fried gourd or hagalkai and add salt and about half tea spoon of tamrind paste and 2 cups of water. Let it get cooked for about 5 minutes for that add blended mix and stir well.
Gojju is ready
Bitter gourd has been proven to bring blood sugar down. People who has diabetes drink gourd juice every morning. It produces insulin.