Thursday, August 28, 2008

Tangy Karela

A tangy karela (bittergourd) dish that is not bitter!

4 medium sized karelas (bittergourd)
1 tsp red chilli powder
4 tsp amchur poweder (dry mango powder)
pinch of hing
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp salt
1/2 tsp sugar
1 tsp oil
salt to taste

  • Remove the skin of karela and cut into round pieces. Sprinkle 5-6 tsp of salt over the cut pieces and keep it aside for half an hour. (as shown in the picture)

  • The karelas will become a little watery. Add some water and squeeze the karela. Remove the water and keep aside.
  • Heat oil in a non-stick pan. Add cumin seeds, mustard seeds and pinch of hing
  • Once the seeds starts to crackle, add the karelas.
  • Now add turmeric powder, red chilli powder, amchur and sugar.
  • Mix well and cook without lid on a low flame.
  • You will notice that karela seeds will come out while cooking.
  • Once the karela is crisp , it is ready to serve.

Serving Suggestions:
Serve with gravy vegetables and rotis.

Tip:Try to balance the taste between sour and spicy. Keep tasting often while cooking.

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