KHATTA MEETHA KARELA

As a child,I always despised bitter gourd for its intense bitter flavour. But, when I ventured into cooking,I tried different dishes involving this veggie from varied cuisines.Hence,I gradually started liking this veggie. After having this curry as a part of North Indian Thali,I decided to replicate the dish at home . As the name implies,this curry is an amalgamation of flavours-  Bitter,sweet,sour and spicy This curry pairs well with plain rice and curd rice.

 

 

 INGREDIENTS :

BITTER GOURD- 400 GRAMS

CHILLI POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/4 TSP

CORIANDER POWDER- 1 TSP

POWDERED JAGGERY- 1 1/2 TSP

GRAM FLOUR- 3 TSP

CRUSHED GROUNDNUTS- 4 TSP

TAMARIND - GOOSEBERRY SIZE

OIL- 4 TSP

MUSTARD- 1 TSP

BLACK SESAME SEEDS- 1 TSP

FENNEL SEEDS- 1 TSP

ASAFOETIDA-3/4 TSP

PROCEDURE :

1.Wash and trim the ends of the bitter gourd. Chop bitter gourd to small pieces and keep it aside.

2. Heat oil in a pan. Splutter mustard seeds,fennel seeds and black sesame seeds. Throw asafoetida. Add chopped bitter gourd over the seasoning along with salt. Fry for a few seconds and keep the lid covered in sim.

3.Remove the lid to check if the veggie has softened. Now add in all the spice powders and saute well.

 

4. Extract thick tamarind syrup by soaking it in warm water. Pour the thick tamarind syrup over the sauteed veggie.  

5. Add jaggery,gram flour and saute in mild heat till the flour coats well with the chopped pieces.

6. At last add crushed groundnuts over it and mix well.