Masala/Spiced Karela (Bitter Gourd) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Definitely NOT for those watching their calorie intake! Ingredients:
4 medium bitter melons, washed and cut into 1 inch size pieces |
4 ripe tomatoes, finely chopped |
3 onions, sliced into wafer thin pieces |
2 green chilies, finely chopped |
2 tablespoons cooking oil |
1 teaspoon mustard seeds |
1 teaspoon urad dal |
2 tablespoons curry leaves |
1/2 cup tamarind juice |
salt |
1 1/2 cups fresh coconut, grated |
7 red chilies |
1/2 teaspoon black pepper |
1 tablespoon coriander seed |
1/2 teaspoon turmeric powder |
Directions:
1. In a broad heavy pan, pour the oil.
2. Add the mustard seeds, urad dal, 1 tablespoons.
3. of curry leaves and fry well.
4. Add the onions and bittergourd.
5. Fry for 5 minutes or so till it is reddish in colour.
6. Add the green chillies, tomatoes and salt to taste.
7. Fry for another 3 minutes.
8. In the meantime, fry the ingredients of the masala with 1 tablespoons.
9. of curry leaves in a wok without oil in low heat.
10. When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
11. Add the ground masala into the pan when the tomatoes are cooked.
12. Add the tamarind juice, check the salt and add 2 cups of water to the pan.
13. Cover the pan tightly and simmer on low flame.
14. After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
15. Switch off the gas, serve hot with rice/rotis alongwith raita.
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