Bittergourd Masala | Karele

Name: Bittergourd Masala | Karele
Cuisine: Indian
Ingredients: 300 grams bittergourd; 1 big onion sliced; 1 medium tomato chopped; 1 small pod garlic; 1 inch ginger; few coriander leaves; 1 tbsp coriander leaves; 1 tsp red chilli powder; 1 tsp cumin powder; 1 tsp garam masala powder; 1/2 tsp turmeric; to taste salt; 1 1/2 tbsp gramflour; 1 small lemon sized tamarind; 1 small pieces of jaggery

Shaheen Syed @shaheensyed

kolhapur

#goldenapron

Shaheen Syed @shaheensyed

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Ingredients

300 gramsbittergourd
1big onion sliced
1medium tomato chopped
1small pod garlic
1 inchginger
fewcoriander leaves
1 tbspcoriander leaves
1 tspred chilli powder
1 tspcumin powder
1 tspgaram masala powder
1/2 tspturmeric
to tastesalt
1 1/2 tbspgramflour
1small lemon sized tamarind
1small pieces of jaggery

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Steps

1

To clean bittergourd scrape upper skin little then slit in between and remove all seeds cut into 2 halves apply salt on the inner and outer portion of bittergourd
2

Set aside for atleast 30 minutes to 1 hour it will help to remove all water from karela making it less bitter
3

After 30 minutes wash bittergourd thoroughly to remove all the salt squeeze out all water from bitter gourd and set aside
4

Heat a tsp oil in a pan fry sliced onions till light golden then add ginger garlic saute for 1 minute then add tomatoes cook till they turn soft on medium flame keep mixing in between
5

Once tomatoes are soft add coriander leaves mix well remove from heat cool then grind everything to a fine paste
6

In a kadai add 2 tbsp oil add gram flour saute for a minute on medium flame then add washed bitter gourd saute for 30 seconds
7

Add red chilli, coriander, cumin, turmeric,salt and garam masala powder sprinkle some water to avoid masala from burning saute till oil comes out and bittergourd is roasted well with masala
8

Add the onion tomato masala paste prepared earlier mix well cover and let it simmer till masala turns dry is coated well with bittergourd and oil seperates out open and keep mixing in between
9

Once oil seperates out add water as required add tamarind pulp and jaggery mix well boil and simmer few minutes
10

Garnish with chopped coriander leaves relish with rice roti phulka chapati