Bitter gourd, commonly known as karela, often struggles to find a place on people’s plates due to its intense bitterness, especially among children who scrunch their noses at its mention.In this article, we bring you a recipe that transforms karela into a delicious curry that will not only be loved by adults but also by the little ones.
Ingredients for Karela Curry
7-8 Bitter Gourds
1 Onion
1 tablespoon Cumin Seeds
1 tablespoon Coriander Powder
1 pinch Turmeric Powder
50 grams Peanuts
2 Red Chillies
2 tablespoons Split Bengal Gram (Chana Dal)
2 tablespoons Black Gram (Urad Dal)
1 pinch Asafoetida (Hing)
1-2 Green Chillies
2 tablespoons Fresh Coriander
3 tablespoons Mustard Oil
1/4 teaspoon Garam Masala
1/2 teaspoon Dry Mango Powder (Amchur)
Salt to taste
Tamarind Water – 1/2 cup
Instructions
Begin by cutting the bitter gourd into round slices, removing the seeds, and soaking them in salt for half an hour.
While the bitter gourd soaks, prepare the spice mix. Roast 50 grams of peanuts on a hot griddle. Once roasted, set them aside.
In the same pan, roast 2 red chillies, 2 tablespoons each of chana dal and urad dal, half a teaspoon of fenugreek seeds (methi), 1 tablespoon cumin seeds, 1 tablespoon coriander powder, and a pinch of asafoetida. Roast until the spices emit a fragrant aroma.
Grind the roasted spices into a fine powder using a grinder.
After half an hour, squeeze the water out of the bitter gourd and set them aside.
In a pan, heat 2 tablespoons of mustard oil. Add a pinch of mustard seeds, cumin seeds, chana dal, urad dal, red chillies, and a pinch of asafoetida. Once they splutter, add finely chopped onions and sauté until golden brown.
Add the squeezed bitter gourd to the pan and sauté until they turn light brown.
Introduce the ground spice mix to the pan and stir well.
Add tamarind water, turmeric powder, ginger-garlic paste, and salt. Cook the mixture for 2 minutes.
Sprinkle garam masala and dry mango powder over the curry. Stir and let it simmer for 5 minutes.
Your delicious bitter gourd curry is ready to be served with rice or roti. This recipe not only tames the bitterness of karela but also infuses it with rich flavors, making it a delightful dish for everyone to enjoy.