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Masaledar Karele
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 Ingredients |
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3 karele (bitter gourd)
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2 green chillies
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1/2 tsp. ginger grated
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1/2 tomato chopped
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4-5 tamarind pieces inch long
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1 stalk curry leaves
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2-3 sprigs coriander chopped
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1/2 tsp. each mustard & cumin seeds
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1 tbsp. molasses or sugar
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1 1/2 tsp. red chilli powder
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1 tsp. dhania powder
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1/4 tsp. turmeric powder
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1/4 tsp. garam masala
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2-3 pinches asafoetida
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salt to taste
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1 tbsp. oil
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Sour buttermilk to soak karele
Method
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Slice bitter gourd into thin discs.
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Soak in sour buttermilk for 4-5 hours.
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Drain, wash, sprinkle liberally with salt.
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Keep aside for 1 hour. Rub slices well with
hand, wash and drain.
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Boil in water till soft to touch, drain, wash
again, drain, keep aside.
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Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
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Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
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Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
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Cook till oil separates, add karele slices. Stir, add molasses.
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Stir and simmer for 3-4 minutes. Garnish with
chopped coriander.
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Serve hot or cold with chappatis
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