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
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.
Making time: 25 minutes (excluding soaking time. )
Makes: 3-4 servings
Shelflife: 1 week refrigerated
Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.