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Masaledar Karela
Masaledar Karela
Ingredients
3 karela (bitter gourd)
2 green chillies
1/2 tsp. ginger grated
1/2 tomato chopped
4-5 tamarind pieces inch long
1 stalk curry leaves
2-3 sprigs coriander chopped
1/2 tsp. each mustard & cumin seeds
1 tbsp. molasses or sugar
1 1/2 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2-3 pinches asafoetida
salt to taste
1 tbsp. oil
sour buttermilk to soak karela
Method
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 karela slices. Stir, add molasses.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
Serve hot or cold with
chappaties.
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