Karela Curry
by sumagandlur
27 Dec 2003
This recipe has been viewed 18918 times
Note: this method for soaking and salting of bitter gourd for any recipe, removes most of the bitter taste of the gourd.
shelf life: 1 week refrigerated
Karela Curry recipe - How to make Karela Curry
Preparation Time: Cooking Time: Total Time:
3 bitter gourds (karela)
2 green chillies
1/2 tsp grated ginger (adrak)
1/2 tomato, chopped
4 to 5 tamarind (imli) pieces
1 stalk curry leaves (kadi patta)
2 to 3 sprigs coriander (dhania), chopped
1/2 tsp mustard seeds ( rai / sarson) and cumin seeds (jeera), each
1 tbsp sugar or molasses
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
2 to 3 pinches of asafoetida (hing)
salt to taste
1 tbsp oil
sour buttermilk to soak karele
Method
- 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.
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