Masaledar Karale

Main Ingredients


tomato , curry leaves , ginger





Ingredients

3 karele (bitter gourd) 2 green chillies1/2 tsp. ginger grated1/2 tomato chopped4-5 tamarind pieces inch long1 stalk curry leaves2-3 sprigs coriander chopped1/2 tsp. each mustard & cumin seeds1 tbsp. molasses or sugar1 1/2 tsp. red chilli powder1 tsp. dhania powder1/4 tsp. turmeric powder1/4 tsp. garam masala2-3 pinches asafoetidasalt to taste1 tbsp. oilSour buttermilk to soak karele

Method


1.
Slice bitter gourd into thin discs.

2.
Soak in sour buttermilk for 4-5 hours.

3.
Drain, wash, sprinkle liberally with salt.

4.
Keep aside for 1 hour. Rub slices well with hand, wash and drain.

5.
Boil in water till soft to touch, drain, wash again, drain, keep aside.

6.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.

7.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.

8.
Mix all dry masalas in 1/2 cup water to form a paste, add to pan.

9.
Cook till oil separates, add karele slices. Stir, add molasses.

10.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.

11.
Serve hot or cold with chappatis.

Making time: 25 minutes (excluding soaking time. )Makes: 3-4 servingsShelflife: 1 week refrigerated


Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.