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:-
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.
- 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
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
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