Karela masala

Ingredients :
3 medium sized karele 2
green chillies 1
small cup tamarind juice or 2 tbsp amchoor powder Grated ginger ½ tomato,
chopped Curry leaves
Fresh coriander leaves ½ 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 oilProcedure : 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.

Karela masala

Ingredients : 
3 medium sized karele 2
green chillies 1
small cup tamarind juice or 2 tbsp amchoor powder Grated ginger ½ tomato,
chopped 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 oilProcedure : 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.

Baby corn 65

Ingredients

Baby corn - ½ kg
Salt to taste
Pepper powder - 10 gms
Red chilli powder - 2 tsp
Cornflour - 2 tsp
Maida - 2 tsp
Ginger and garlic paste - 2tsp
Green chillies 4
Curry leaves - 8
Jeera-coriander powder -1tsp
Curd - 10 gms
Lemon juice - 2 tsp

Method

Cut baby corn into dices boil in water for two minutes. Cool and marinate with salt, pepper, red chilli powder, cornflour and maida. Fry baby corn in hot oil and keep separate.

In a kadai heat some oil, fry chopped ginger, garlic, green chillies and curry leaves. To this add curd, salt and jeera-coriander and chilli powders. Add little lemon juice and add fried babycorn. Sauté for two minutes till dry. Serve hot garnished with coriander leaves.