Masaledar Karele Recipe - Cooking Index
Masaledar Karele Recipe - Cooking Index
| 3 | Karele - (bitter gourd) | |
| 2 | Green chillies | |
| 1/2 teaspoon | 2.5ml | Ginger grated |
| 1/2 | Tomato chopped | |
| 4 | Tamarind pieces inch long - (4 to 5) | |
| 1 | Curry leaves | |
| 2 sections | Coriander chopped - (2 to 3) | |
| 1/2 teaspoon | 2.5ml | Mustard & cumin seeds |
| 1 tablespoon | 15ml | Molasses or sugar |
| 1 1/2 teaspoons | 7.5ml | Red chilli powder |
| 1 teaspoon | 5ml | Dhania powder |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| 1/4 teaspoon | 1.3ml | Garam masala |
| 2 | Asafoetida - (2 to 3) | |
| Salt to taste | ||
| 1 tablespoon | 15ml | Oil |
| Sour buttermilk to soak karele |
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.
Source:
Madhur Jaffrey's Indian Cooking
Average rating:
6.5 (2 votes)
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