Bitter gourd in Yogurt

Recipe by Honeybeee
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable.
  • Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds.
  • Sprinkle turmeric powder and salt over the karelas and mix well.
  • Keep aside for half an hour for the bitter juices to run out.
  • After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid.
  • Heat oil in a wok or frypan.
  • Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas.
  • Stir for 2 minutess.
  • Add yogurt and cook till the yogurt comes to a rolling boil.
  • Cover, lower heat and cook till the karelas are tender.
  • Uncover, add ground fennel and chaat masaala.
  • Cook, without covering, till all the liquid has dried.
  • Check to see if you require more salt.
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