Ingredients:
4-5 medium Karela (bitter-gourd)
4 Red Chillies whole
1 tbsp dhania (coriander) seeds
1 tsp jeera (cumin) seeds
1 tsp white sesame seeds
1 1/2 tsps oil
2 medium onions chopped
5 garlic cloves peeled
1 inch ginger peeled
1/4 cup tomato puree
2 tbsps jaggery (gur)
2 tbsps tamarind pulp
Salt to taste
Method:
1. Wash, cut and scrape karela lengthwise.
2. Remove seeds and slice. Apply salt and leave aside for 10-15 mins.
3. Wash and squeeze out the excess water.
4. Grind ginger and garlic to a fine paste.
5. Roast red chillied, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa until they are light brown, stirring continuously.
6. Cool the mixture and then ground to a fine powder.
7. Heat oil in a non-stick pan and add sliced karela and stir-fry for 4-5 minutes or until brown.
8. Add chopped onions and stir-fry for 3-4 minutes.
9. Add ginger-garlic paste and stir-fry for 1-2 minutes.
10. Add tomato puree and cook for 2 minutes.
11. Add ground powder, grated jaggery, tamarind pulp and salt.
12. Mix well and add a cup of water and bring to a boil. Reduce to medium heat.
13. Cover and simmer for five minutes and serve hot.
Swathi, as you know I love Karela and am of the opinion that its a much maligned veggie, so I appreciate this recipe as a new spin to an old favourite of mine. As you may also remember only mom and I like Karela, so can I store this? Should I serve it with rice or chappathis/roti? Also will I get jaggery at the Lil Store? Mom says that a couple decades ago cane farmers used to make it locally,but with all that has happened to the sugar industry here its not done anymore, sad huh, we lost a bit of our culture there.
ReplyDeleteSangeeta yes this can be stored in the fridge and it should stay for a day or two. This can be eaten with rice or chappatis. You should get jaggery in the little store but a substitute for jaggery is brown sugar. Yup a bit of culture lost right there. Sad to say.
ReplyDeleteYour blog provides diffrent types of vegitable recipes.
ReplyDeleteBest Regards:
Andhra Recipes