Masala Karela

Bitter Gourd or Karela, the name itself is bitter but I love its sabji. My mom says that I used to love to eat it since I was very young. This surprises me. How brave am I since childhood! 😀

Luckily everyone in my family loves it too, so I can continue eating and preparing as well. Many of us don't prefer eating it but all the secret is in its preparation. You make it good and no one would deny it to be served.

I follow my Mom's recipe, it's simple and quick. No salt marination and squeezing the juice out of it. Just a quick boil and stir fry with desi masalas and you are done. 

Masala Karela

Serves 2 - 3

Ingredients

250 grams Karela/ Bitter Gourd 

2 tsp Refined oil

1/2 tsp Jeera

Pinch of Hing

1/4 tsp Turmeric Powder

1 tsp Red Chilli Powder

2 tsp Dry Coriander Powder

1 tbsp Jaggery

Tamarind Pulp (1 tbsp tamarind soaked in 2 tbsp water)

Salt to taste

2 Tbsp Peanut and Sesame powder ( Grind few peanuts and white til/ sesame to fine powder)

Method

• Wash the bitter gourd and cut its ends. Slit them in the middle and remove seeds if any.
• Cut into pieces as shown in picture.

• Pressure cook them for 2 whistles.
• Remove any water after pressure cooking from the bowl. We need only the boiled gourd pieces and not its water.
• In a pan heat some oil and add the hing and jeera to it. 
• As the jeera splutters put the karela pieces into it.
• Saute for a minute and now add all the spices along with peanut sesame powder, jaggery and tamarind pulp.
• Mix well, cover it with a lid and let it simmer for 2 minutes. The jaggery will melt and all the spices will get cooked and get coated to the karela pieces. 
• Garnish with fresh green coriander and serve with roti or paratha.

Tip : You can use 2-3 tsp sugar instead of jaggery and 1 tsp amchur powder or lemon juice instead of tamarind pulp. Adjust the sweet and sour flavours as per your taste.

Enjoy this easy preparation and serve health and taste to your family.

Till then,

Stay Happy Stay Healthy!