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Masaledar Karele

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

3   Karele - (bitter gourd)
2   Green chillies
1/2 teaspoon 2.5mlGinger 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 2.5mlMustard & cumin seeds
1 tablespoon 15mlMolasses or sugar
1 1/2 teaspoons 7.5mlRed chilli powder
1 teaspoon 5mlDhania powder
1/4 teaspoon 1.3mlTurmeric powder
1/4 teaspoon 1.3mlGaram masala
2   Asafoetida - (2 to 3)
  Salt to taste
1 tablespoon 15mlOil
  Sour buttermilk to soak karele

Recipe 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.

Madhur Jaffrey's Indian Cooking


Average rating:

6.5 (2 votes)

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