Karela Masaledaar

by vinodsharma

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Add a spicy toch to your meal fare with this indian vegetable delicacy, karela masaledaar. The karela or bitter gourd is cut into circulars and then stir fried with onion, ginger garlic and tomatoes.

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Karela Masaledaar recipe - How to make Karela Masaledaar

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Punjabi Subzis

Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins Makes 3 to 4 servings
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Ingredients

3 bitter gourd (karela)
sour buttermilk to soak bitter gourd (karela)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson) and
2 to 3 pinches asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1/2 tomato , chopped
2 green chillies
1/4 cup tamarind (imli) pulp
1 tbsp molasses
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
salt to taste
3 tbsp chopped coriander (dhania)

Method

Slice bitter gourd into thin discs and soak in sour buttermilk for 4-5 hours.
Drain, wash, sprinkle liberally with salt and keep aside for 1 hour.
Rub the slices well with hand, wash and drain.
Boil in enough water till soft and drain, wash, drain again and keep aside.
Heat the oil in a pan and add the add the mustard seeds abd asafoetida.
When the seeds crackle, add the curry leaves, ginger, tomato, chillies and tamarind and saute for 2 minutes.
Add the dry masalas to 1/2 cup water, mix well and add to the pan and cook till the oil separates.
Add the karela slices, mix well and add the molasses and mix well.
Simmer for 3-4 minutes.
Garnish with coriander and serve hot or cold with chappatis.