Masaledar karele
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Karele; (bitter gourd) | |
| 2 | Green chillies | |
| ½ | teaspoon | Ginger grated |
| ½ | Tomato chopped | |
| 4 | Tamarind pieces inch long; (4 to 5) | |
| 1 | Stalk curry leaves | |
| 2 | Sprigs coriander chopped; (2 to 3) | |
| ½ | teaspoon | Mustard & cumin seeds |
| 1 | tablespoon | Molasses or sugar |
| 1½ | teaspoon | Red chilli powder |
| 1 | teaspoon | Dhania powder |
| ¼ | teaspoon | Turmeric powder |
| ¼ | teaspoon | Garam masala |
| 2 | Pinches asafoetida; (2 to 3) | |
| Salt to taste | ||
| 1 | tablespoon | Oil |
| Sour buttermilk to soak karele | ||
Directions
Slice bitter gourd into thin discs.
Soak in sour buttermilk for 4-5 hours.
Drain, wash, sprinkle liberally with salt.
Keep aside for 1 hour. Rub slices well with hand, wash and drain.
Boil in water till soft to touch, drain, wash again, drain, keep aside.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
Mix all dry masalas in ½ cup water to form a paste, add to pan.
Cook till oil separates, add karele slices. Stir, add molasses.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
Serve hot or cold with chappatis.
Making time: 25 minutes (excluding soaking time. ) Makes: 3-4 servings
Shelflife: 1 week refrigerated
Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.