Karela masala

Ingredients :
3 medium sized karele 
green chillies
small cup tamarind juice or 2 tbsp amchoor powder
 Grated ginger ½ tomato,
 Curry leaves
Fresh coriander leaves½ tsp each mustard & cumin seeds Sour buttermilk to soak karele
1 tbsp sugar 
1 ½ tsp red chilli powder

1 tsp dhania powder 
¼ tsp turmeric powder

¼ tsp garam masala 
2 to 3 pinches asafetida

Salt to taste 
1 tbsp oil
Procedure : 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 ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add sugar. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot.

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