Masalaspiced Karela Bitter Gourd Food

MASALA/SPICED KARELA (BITTER GOURD)

Steps:

• In a broad heavy pan, pour the oil.
• Add the mustard seeds, urad dal, 1 tablespoons.
• of curry leaves and fry well.
• Add the onions and bittergourd.
• Fry for 5 minutes or so till it is reddish in colour.
• Add the green chillies, tomatoes and salt to taste.
• Fry for another 3 minutes.
• In the meantime, fry the ingredients of the masala with 1 tablespoons.
• of curry leaves in a wok without oil in low heat.
• When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
• Add the ground masala into the pan when the tomatoes are cooked.
• Add the tamarind juice, check the salt and add 2 cups of water to the pan.
• Cover the pan tightly and simmer on low flame.
• After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
• Switch off the gas, serve hot with rice/rotis alongwith raita.

KARELA (BITTER MELON OR GOURD)

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.