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Home>>North India>>Haryana>>Cuisine>>Masaledar Karele

Masaledar Karele

Masaledar Karele

Ingredients
Masaledar Karele, Masaledar Karele cuisine, Masaledar Karele Recipe, Masaledar Karele East India cuisine
  • 3 karele (bitter gourd)
  • 2 green chillies
  • 1/2 tsp. ginger grated
  • 1/2 tomato chopped
  • 4-5 tamarind pieces inch long
  • 1 stalk curry leaves
  • 2-3 sprigs coriander chopped
  • 1/2 tsp. each mustard & cumin seeds
  • 1 tbsp. molasses or sugar
  • 1 1/2 tsp. red chilli powder
  • 1 tsp. dhania powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. garam masala
  • 2-3 pinches asafoetida
  • salt to taste
  • 1 tbsp. oil
  • Sour buttermilk to soak karele

Method

  • Slice bitter gourd into thin discs.
  • Soak in sour buttermilk for 4-5 hours.
  • Drain, wash, sprinkle liberally with salt.
  • Keep aside for 1 hour. Rub slices well with hand, wash and drain.
  • Boil in water till soft to touch, drain, wash again, drain, keep aside.
  • Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
  • Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
  • Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
  • Cook till oil separates, add karele slices. Stir, add molasses.
  • Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
  • Serve hot or cold with chappatis
 

 More Cuisine in Haryana

>> Rajma

>> Sukhi Chana Dal

>> Khoya Bhaji

>> Dahi Bhalle

>> Sabat Aloo

>> Masaledar Karele

>> Egg Curry

>> Saag Gosht

>> Pinni

>> Doodhi Halwa

>> Badam Ka Seera

 

More Information About Haryana

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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