Karela masala (Bitter gourd curry)Tweet
Bitter gourd vegetable made tasty by this easy recipe.
- Bittergourd - 4 nos (medium size)
- Turmeric powder - 1/4 teaspoon
- Garam masala - 1 teaspoon
- Grated jaggery - 2 tablespoons
- Tamarind juice - 2 teaspoons
- Mustard seeds - 1 teaspoon
- Few coriander leaves
- Oil - 4 tablespoons
- FOR MASALA
- Onions - 2 nos
- Tomatoes - 4 nos
- Coriander seeds - 2 tablespoons
- Cumin seeds - 1 tablespoon
- Garlic cloves - 8 to 10
- Green chillies - 3 nos
- A small piece of ginger
Deseed and cut the bittergourd into small pieces. Apply little salt to bittergourd pieces and set aside for half an hour.
Squeeze the water from the bittergourd slices.
Stir fry the bittergourd slices till golden brown. Set aside.
Stir fry masala ingredients and grind them to a smooth paste by adding little water.
Heat oil in a pan. Add mustard seeds. Once they crackle, add the ground masala, salt (add very little salt, since salt was already applied to bittergourd pieces) turmeric powder, tamarind juice and cook on a low flame for 6 to 7 minutes.
Add bittergourd pieces, grated jaggery and garam masala and mix well.
Cook for another 5 to 10 minutes till bittergourd pieces are well blended with the spices and gravy becomes of a medium consistency.
Garnish with coriander leaves and serve hot with rotis.