Though Karela (Bitter Gourd) is not a particularly popular veggie in the eyes of the average consumer, this dish is pretty tasty and brings a unique flavor to the table. Serve it with hot chapatis the next time you're having a party!
Ingredients
- 4 tender karelas (bitter gourds)
- 2 tablespoon vegetable oil (or canola or sunflower cooking oil)
- 6 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 green chilies (slit)
- 1 small onion (chopped fine)
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic paste
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon raw mango powder
- 1 teaspoon tamarind paste
- 1 tablespoon jaggery (grated)
- Salt (to taste)
- Garnish: coriander leaves (chopped)
Steps to Make It
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Gather the ingredients.
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Wash the karelas/bitter gourds well and pat dry. Cut off the top and 'tail' of each karela (discard) and then slit vertically down the center. Use a spoon to scoop out all the seeds from the center. Discard the seeds.
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Cut the karela halves into 1/4 inch thick pieces. Keep aside to use later.
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Heat the oil in a pan and add the curry leaves, mustard and cumin seeds, and green chilies. When they stop spluttering, add the chopped onion and sauté for a minute.
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Add the ginger and garlic and sauté for another minute.
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Add the coriander, turmeric, red chili, and raw mango powders and mix well. Sprinkle a little water and sauté for a minute, stirring well.
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Add the karela pieces, tamarind paste and salt to taste, stir and cook till the karela is soft.
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Add the jaggery and stir. Allow the jaggery to melt and begin to caramelize a little. Turn off the fire and garnish with the coriander leaves.
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Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).
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Enjoy!
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