| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 3 |
|
Karele; (bitter gourd) |
| 2 |
|
Green chillies |
| 1/2 |
ts |
Ginger grated |
| 1/2 |
|
Tomato chopped |
| 4 |
|
Tamarind pieces inch long; (4 to 5) |
| 1 |
|
Stalk curry leaves |
| 2 |
|
Sprigs coriander chopped; (2 to 3) |
| 1/2 |
ts |
Mustard & cumin seeds |
| 1 |
tb |
Molasses or sugar |
| 1 1/2 |
ts |
Red chilli powder |
| 1 |
ts |
Dhania powder |
| 1/4 |
ts |
Turmeric powder |
| 1/4 |
ts |
Garam masala |
| 2 |
|
Pinches asafoetida; (2 to 3) |
|
|
Salt to taste |
| 1 |
tb |
Oil |
|
|
Sour buttermilk to soak karele |
INSTRUCTIONS
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 1/2 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.
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