Bitter gourd is my husband’s one of favourite vegetables… though I don’t like it much but take it for its medicinal value. Bitter gourd can be make in a variety of ways… simple sabzi, barwan karela (north indian), pitlai (south indian), karela podi and more… Here, I am posting a simple sabzi recipe which can be taken with roti or rice and sambhar. Will try to post the other karela recipes soon… as karela is something I make almost very week.
| INGREDIENTS | |
| Bitter Gourd | 250 g |
| Onion (Finely chopped) | 1 medium |
| Oil | 2 – 3 tbsp |
| Mustard Seed | 1/2 tsp |
| Hing | A pinch |
| Turmeric Powder | 1/4 tsp |
| Red Chilli Powder | 1 tsp |
| Saunf Powder (Fennel Seed) | 1 tsp |
| Salt | To taste |
| Jaggery | 1 tsp |
METHOD
- Wash and cut into half. Take out the seeds and rub salt generously and leave it overnight (8 hrs) or during day time, under sunlight.
- Wash thoroughly and chop it. Then squeeze all the excess water. This will remove most of the bitterness.
- Heat oil in a kadai, crackle mustard seed and Hing. Add in chopped onion. Fry till onion turns golden.
- Add chopped karela. Mix well.
- Add turmeric powder, red chilli powder, saunf powder and salt. Put on the lid and simmer till karela is cooked.
- Now, add jaggery. Mix well and serve hot.
NOTE:
You can even soak chopped karela in curd for about an hour instead of leaving it in salt for 8 hrs. I, although, prefer the later as my husband feels this method removes the bitterness better than the former.
No comments:
Post a Comment