Indian recipes

Masaledar Karele

Course : Indian
Serves: 1

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Ingredients:

3 medium karele -- (bitter gourd)

2 medium green chillies

1/2 teaspoon ginger grated

1/2 medium tomato chopped

4 pieces tamarind pieces inch long -- (4 to 5)

1 stalk curry leaves

2 sprigs coriander chopped -- (2 to 3)

1/2 teaspoon mustard and cumin seeds

1 tablespoon molasses or sugar

1 1/2 teaspoons red chilli powder

1 teaspoon dhania powder

1/4 teaspoon turmeric powder

1/4 teaspoon garam masala

2 pinches asafoetida -- (2 to 3)

1 teaspoon salt to taste

1 tablespoon oil

1 Cup Sour buttermilk to soak karele

Preparation / Directions:

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.

Masaledar Karele

Ingredients:

Preparation / Directions:

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