Categories: Karela Recipies, vegFry

Ingredients

• •5 (250 g) bitter gourd (karela)
• •salt to taste
• •2 (150 g) onions, chopped
• •2.5 cm ginger
• •5 flakes garlics
• •4 red chillies
• •1 tbsp (15 g) coriander seeds
• •1 tsp cummin seeds
• •1 tsp white sesame seeds
• •1 1/2 tsp (8 ml) oil
• •1/4 cup (55 ml) tomato puree OR 3-4 Roma tomatoes finely chopped
• •2 tbsp (30 g) grated jaggery
• •2 tbsp (30 g) tamarind pulp

Directions

1. Scrape and cut the karela in half, lengthwise. Remove seeds and thinly slice. Apply salt and turmeric; leave for 10 to 15 minutes. Wash with plenty of water, drain and squeeze out excess water. Grind ginger and garlic to a fine paste.

2. Roast whole red chillies, coriander seeds, cummin seeds and white sesame seeds on a medium hot tawa till light brown, stirring continuously. Cool the mixture and then grind to a fine powder.

3. Heat oil in a non-stick pan and add sliced karela and stir-fry for four to five minutes or till slightly browned. Add chopped onions and stir-fry for three to four minutes. Add ginger and garlic paste and again stir-fry for one to two minutes. Add tomato puree or chopped tomates and cook further for a few minutes (if you used chopped tomato, cook until they go soft). Add ground powder, grated jaggery, tamarind pulp and salt. Stir well and add up to one cup of water and bring to a boil. Reduce to medium heat, cover and simmer for five minutes.

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