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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
- Slice bitter gourd into thin discs.
- Soak in sour buttermilk for 4-5 hours.
- Drain, wash, sprinkle liberally with salt.
- Keep aside for 1 hour. rub slices well with hand, wash and drain.
- Boil in water till soft to touch, drain, wash again, drain, keep aside.
- Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
- Add curry leaves, ginger, tomato, chillies, tamarinds pieces. stir.
- Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
- Cook till oil separates, add karele slices. stir, add molasses.
- Stir and simmer for 3-4 minutes. garnish with chopped coriander.
- Serve hot or cold with chappatis.
This recipe was contributed by sumagandlur on 27 Dec 2003
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