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Masaledar
Karele
Ingredients
3 karele (bitter gourd)
2 green chillies
1/2 tsp. ginger
grated
1/2 tomato chopped
4-5 tamarind pieces inch long
1 stalk curry
leaves
2-3 sprigs coriander chopped
1/2 tsp. each mustard & cumin
seeds
1 tbsp. molasses or sugar
1 1/2 tsp. red chilli powder
1 tsp.
dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2-3
pinches asafoetida
salt to taste
1 tbsp. oil
Sour buttermilk to soak
karele
Method
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Slice bitter gourd into thin discs.
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Soak in sour buttermilk for 4-5 hours.
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Drain, wash, sprinkle liberally with salt.
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Keep aside for 1 hour. Rub slices well with hand, wash and drain.
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Boil in water till soft to touch, drain, wash again, drain, keep aside.
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Heat oil in a heavy pan, add seeds,
asafoetida, allow to splutter.
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Add curry leaves, ginger, tomato,
chillies, tamarinds pieces. Stir.
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Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
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Cook till oil separates, add karele slices. Stir, add molasses.
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Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
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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.
Source:
bawarchi.com
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