Soak tuvar dal and kokum separately for about 25-30 minutes.
Prepare dough for phulka roti
Peel and cut karela (bitter gourd) in slices. Soak in salt water.
Recipes
Karela SabziFor karela sabzi, scrape the skin of 2 big karela/bitter gourd and cut them in slices.Now soak them in a bowl of salt water for 25-30 minutes. Rub then to get rid of big seeds. Remove and wash them thoroughly. Drain all the excess water.In a pressure cooker, heat 1 tablespoon oil. Add 1/4 teaspoon mustard seeds, dry red chilli, green chilli, asafoetida (hing) and karela slices.Mix and let it saute for 4-5 minutes. Then add salt and turmeric powder, mix and add about 1/4 cup water. Now cover and pressure cook on high flame for 1 whistle. Reduce the flame and let it cook for 6-7 minutes or till karela is cooked completely.Once pressure releases, add 1 tablespoon jaggery (adjust to taste) and ½ teaspoon coriander powder/dhania powder + ½ teaspoon jeera/cumin powder. Mix.Karela Sabzi is ready.