Tangy Karela

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

Ingredients:
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

Method:

• 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.