Masala/Spiced Karela (Bitter Gourd)

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READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a broad heavy pan, pour the oil.
  • Add the mustard seeds, urad dal, 1 tablespoons.
  • of curry leaves and fry well.
  • Add the onions and bittergourd.
  • Fry for 5 minutes or so till it is reddish in colour.
  • Add the green chillies, tomatoes and salt to taste.
  • Fry for another 3 minutes.
  • In the meantime, fry the ingredients of the masala with 1 tablespoons.
  • of curry leaves in a wok without oil in low heat.
  • When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
  • Add the ground masala into the pan when the tomatoes are cooked.
  • Add the tamarind juice, check the salt and add 2 cups of water to the pan.
  • Cover the pan tightly and simmer on low flame.
  • After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
  • Switch off the gas, serve hot with rice/rotis alongwith raita.
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