Bitter Gourd In Tamarind Sauce Food

BITTER GOURD IN TAMARIND SAUCE

Steps:

• Dice the bitter melon into small 1cm cube pcs. and keep aside.
• Add the cooking oil to the wok and also the black gram, fenugreek seeds and mustard seeds.
• When the mustard seeds start to splutter, add the chilies and fry the chilies until they start browning.
• Add the bitter melon and set the gas on medium fire.
• Keep stirring so that the chilli induced oil spreads all over the bitter melon.
• Add the turmeric, salt and the tamarind concentrate.
• Add enough water to cover the ingredients and continue to cook on medium fire.
• When the bitter melon starts to soften, add the brown sugar and the curry leaves.
• Once the sauce has thickened, it is ready to be served.
• This dish goes well with Indian Bread (Roti/Chapati) and also goes well with White Rice mixed with Yoghurt.
• Enjoy this comfort food and Bless the Chef.

BITTER GOURD IN YOGURT

Steps:

• Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable.
• Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds.
• Sprinkle turmeric powder and salt over the karelas and mix well.
• Keep aside for half an hour for the bitter juices to run out.
• After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid.
• Heat oil in a wok or frypan.
• Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas.
• Stir for 2 minutess.
• Add yogurt and cook till the yogurt comes to a rolling boil.
• Cover, lower heat and cook till the karelas are tender.
• Uncover, add ground fennel and chaat masaala.
• Cook, without covering, till all the liquid has dried.
• Check to see if you require more salt.