Jan 27, 2011

Khatte Meethe Karele (Sweet and Sour Bittergourd)

Good to be back after a long time with a very traditional recipe from my mom's kitchen. Karele or bittergourd is very good for health, but most of us fail to cherish it because of the typical bitter flavour. Here is something my mom used to do to make them tasty for us when we were small kids and since then I have developed liking for karela.

Karela (bitter gourd): 4 large
salt: 3 t spn
Hari mirch (green chilly): 1 large chopped
Adrak (ginger): 1 tspn grated
Dhania powder (coriander powder): 2 tspn
saunf powder: 1tspn
Haldi powder (turmeric powder): 1 tspn
garam masala (Kitchen king): 1 tspn
oil: 3 tbspn
mustard seeds: 1 tspn

  • Take four large karela (Bitter gourd), peel them (keep the peel separately, we will use them ) . Cut each karela in four round pieces and then slit each piece longitudinally to get four pieces. Rub one tea spoon salt on these pieces and one tea spoon salt on the peel. Keep them for 15-20 mins. This helps to reduce the bitterness in karela.
  • After this wash the peel and karela pieces to remove salt.
  • Take oil, heat it and add mustard seeds till they splutter, add green chillies, ginger and turmeric to oil. Add the karelas and cook them covered for 5-8 mins till they are crunchy.
  • Add the peel, and add about 1/2 tspn salt (less salt is needed as we had already kept them in salt for some time).
  • Keep the karela and peel on slow flame, tossing in between, till they are soft and cooked well.
  • Add coriander powder, saunf powder, red chilly powder and mix well in curry. Saute it for 1-2 minutes. 
  • Add 1" x 1" jaggery cube and 1 1/2  tspn tamarind paste and mix well.
  • Saute it for 2-3 mins add garam masala, mix well and transfer in a serving dish. garnish it with chopped coriander leaves and serve it in meals along with dal, curry and chapatis.

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