MASALA KARELA

 MASALA KARELA

Bitter Gourd, (which is called Karela in Hindi, Haggalakai in Kannada and Karathe in my mother tongue, Konkani) is one of the popular vegetables used in my house.

I use this often mainly because it has so many health benefits.

Elsewhere in this blog, you will find recipes for dishes made with bitter gourd such as:-

• Haagalakai Gojju
• Karathe Puddi Sagle
• Pyaz Wale Karele

Today's recipe is for an easy to make yet yummy side dish from North India made with bitter gourd called Masala Karela.

In this dish, the bitter gourd can either be deep fried or shallow fried. I choose to shallow fry it.

It goes great as an accompaniment to a meal of rice and dal.

Ingredients:

• Bitter Gourd ( Karela) , 3  or about 450 gms
• Onions, medium -sized, 2
• Chilli Powder, 1 tsp or to taste 
• Turmeric Powder, 1/2 tsp
• Coriander Powder, 1 and 1/2 tsp
• Tamarind Paste, 1/2 tsp 
• Garam Masala, 1/2 tsp
• Salt, to taste
• Oil, as required- deepening on whether you deep/shallow fry

Method:-

Wash the karela, chop off the two ends and cut into equal -sized roundels

Discard the seeds if they are too hard , retain if they are tender

Apply salt to the roundels and keep aside for about 30-45 minutes

Then squeeze out the water from the karela ( this makes it less bitter) and keep aside

Peel and slice the onions

Heat oil in a thick-bottomed pan and shallow fry the karela till they get cooked and become golden brown in colour. Keep aside

(Alternatively, you can deep fry the karela) 

In the same kadhai, heat  1 and 1/2  to  2 tbsp of oil, add the sliced onion and a little salt and sauté till they become translucent

To this add the chilli powder, turmeric (haldi) powder, coriander powder and the tamarind paste

Mix well and sauté on low flame till the onions get well mixed with the spice powders

Now add the shallow fried karela and the garam masala powder

Mix again to ensure that the karela, onions and spices are well blended  

Switch off the gas and transfer the Masala Kareal to a serving bowl

Serve as a side dish with hot steamed rice and dal