Karela Curry


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Note: this method for soaking and salting of bitter gourd for any recipe, removes most of the bitter taste of the gourd.
shelf life: 1 week refrigerated

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Karela Curry recipe - How to make Karela Curry

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  1. Slice bitter gourd into thin discs.
  2. Soak in sour buttermilk for 4-5 hours.
  3. Drain, wash, sprinkle liberally with salt.
  4. Keep aside for 1 hour. rub slices well with hand, wash and drain.
  5. Boil in water till soft to touch, drain, wash again, drain, keep aside.
  6. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
  7. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. stir.
  8. Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
  9. Cook till oil separates, add karele slices. stir, add molasses.
  10. Stir and simmer for 3-4 minutes. garnish with chopped coriander.
  11. Serve hot or cold with chappatis.

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This recipe was contributed by sumagandlur on 27 Dec 2003

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