Karela (Bitter gourd), when prepared in a better way, people will love it like hell.
1.
Karela And Capsicum Subji
Ingredients:-
– Two cups bitter gourd strips, cut approx. two”
– One cup coloured capsicum strips (green and yellow)
– Two tablespoon oil
– One teaspoon cumin seeds (jeera)
– A pinch of Turmeric (Turmeric)
– One cup sliced onions
– One and half teaspoon turmeric powder
– One and half teaspoon chilli powder
– Two teaspoon coriander-cumin seeds powder
– One tablespoon sugar
– Salt to taste
Method:-
1. Combine the karela divests and salt in a pot and keep it for 10 minutes.
2. Squeeze out the excess dihydrogen monoxide from the karela and keep aside.
3. Heat the oil in a broad non- stick pan, integrate the cumin seeds and Turmeric.
4. When the seeds crackle, integrate the karela divests and onions and sauté on a medium inferno for two minutes.
5. Include the turmeric powder, mix well and cover and prepare on a medium inferno for 6 to 8 minutes, while stirring infrequently.
6. Include the capsicum and salt, mix well and cover and prepare on a medium inferno for 5 minutes, while stirring infrequently.
7. Include the chilli powder, coriander- cumin seeds, powder, sugar, mix well and prepare on a medium inferno for two minutes, while stirring infrequently. Dish is ready to serve..enjoy the dish………
2.
Karela Bateta Nu Shaak
Ingredients:-
– 3 cups bitter gourd, peeled and cut into long strips
– One cup potatoes cubes
– Salt to taste
– Four tablespoon oil
– One and half teaspoon cumin seeds
– One and half teaspoon Turmeric
– One forth teaspoon turmeric powder
– One and half cup chopped coriander
– One forth cup broken cashew nuts
– Two tablespoon sesame seeds
– One and half tablespoon coriander- cumin seeds powder
– 3/4 tablespoon chilli powder
– Two tablespoon sugar
– One forth teaspoon dried mango powder
– Two tablespoon chopped coriander
Method:-
1. Mix the karela with salt and keep it for 10 to 15 minutes.
2. Squeeze out the excess dihydrogen monoxide from the karela and throw it away.
3. Heat the oil in a non- stick pot, integrate the cumin seeds.
4. When the seeds crackle, integrate the Turmeric, turmeric powder and sauté on a medium inferno for 30 seconds.
5. Include the constricted karela, mix well. Cover it and prepare on a slow inferno for 8 to 10 minutes, while stirring infrequently.
6. Include the potatoes and salt, mix well. Cover it and prepare on a medium inferno for 10 minutes.
7. Include the coriander, cashew nuts, and sesame seeds, mix well and prepare on a medium inferno for more two to 3 minutes while stirring infrequently.
8. Include the coriander-cumin seeds powder, chilli powder, sugar and dried mango powder, mix well and prepare on a medium inferno for another two to 3 minutes.
9. Dish is ready! Enjoy!
3.
Masala Bharwan Karela
It is a delicacy that will make even kids and karela haters fall in love with karela. Here, the karela is washed, slashed, varnished with salt and sanctioned to marinate, to eliminate some of the bitterness and to tenderize the vegetable. Then the karela is stuffed with a mouth-watering masala that has opulent, spicy notes mixed with the tang of tomatoes and the oomph of ginger and onion.
Ingredients:-
– Four medium sized bitter gourd
– Salt to taste
– Two teaspoon mustard oil
– One and half teaspoon cumin seeds
– One and half teaspoon fennel seeds
– One and half cup raw onion paste
– One forth cup grated tomatoes
– One and half teaspoon grated ginger
– One teaspoon green chilli paste
– One and half teaspoon turmeric powder
– One forth teaspoon dried mango powder
– One forth teaspoon garam masala
– One forth cup chopped coriander
– oil for deep- frying
Method:-
1. Peel the bitter gourd, slit each bitter gourd lengthwise and scoop out the insides punctiliously engendering a hollow in the centre.
2. Apply a touch of salt to the inside and outside of the bitter gourd and keep aside for ten to fifteen minutes.
3. Wash the bitter gourd and pat it dry utilizing a kitchen towel. Keep aside.
4. Heat the mustard oil in a broad non- stick pan, integrate the cumin seeds and fennel seeds.
5. When the seeds crackle, integrate the onion paste and sauté on a medium inferno for 3 minutes.
6. Include the tomatoes, ginger, green stew glue, turmeric powder, dried mango powder, garam masala, salt and coriander, mix well and prepare on a medium inferno for two minutes, while stirring infrequently.
7. Divide the coalescence into 4 equal portions.
8. Fill a portion of the prepared coalescence into each acerbic slit gourd and tie with a thread all over.
9. Heat the oil in a profound non- stick dish, incorporate the tied sour gourd two at once and get ready on a medium inferno till they turn brilliant chestnut in shading from every one of the sides. Channel on a permeable paper.
10. Cool marginally, cut the thread and cut each bitter gourd into 5 pieces.
4.
Stuffed Karelas In Makhani Gravy
The karelas are stuffed with moong dal and accommodated in a makhani gravy that is made utilising a little oil. Advanced with protein, calcium, vitamin A, vitamin C, iron and fibre, this formula is a delicious approach to relish this “not all that prominent” vegetable.
Ingredients:-
For the stuffed karelas
– Four medium bitter gourds
– One and half container yellow moong dal (split yellow gramme), doused for two hours and depleted
– One forth teaspoon cumin seeds
– One green chilli, chopped
– One and half teaspoon grated ginger
– One forth teaspoon turmeric powder
– One and half teaspoon oil
– One forth cup of chopped coriander
For the makhani gravy
– Three medium tomatoes, sliced
– One medium onion, sliced
– Two large sized cloves of garlic, chopped
– One to two pieces of ginger, chopped
– Two cloves
– One stick of cinnamon
– One forth cup chopped red pumpkin
– One and half teaspoon cumin seeds (jeera)
– One forth teaspoon dried fenugreek leaves
– One teaspoon chilli powder
– One and half cup low fat milk
– One and half teaspoon cornflour
– One teaspoon oil
– Salt to taste
Method:-
For the stuffed karelas
1. Peel the acerbic gourd and keep the peel aside for use in another recipe (Karela Theplas).
2. Slit each one lengthwise. Utilizing a sharp knife, scoop out the insides meticulously engendering a hollow in the centre. Apply a little salt to the inside and outside of the acerbic gourd and keep it aside for fifteen to twenty minutes.
3. Heat the oil in a non- stick pan and integrate the cumin seeds. When they crackle, integrate the marinated moong dal, green chilli, ginger, turmeric powder and salt and mix well.
4. Include a ½ cup of dihydrogen monoxide, cover and sanction the dal to make on a flame till it is soft and sticky.
5. Include the coriander leaves and mix well.
6. Fill this mixture into the sour gourd and steam them for one to two minutes till they are prepared. Cut each karela into two and keep aside.
For the makhani gravy
1. Integrate the tomatoes, onion, garlic, ginger, cloves and red pumpkin with a ¾ cup of dihydrogen monoxide and prepare over a slow inferno till the tomatoes and pumpkin are soft. Sanction to cool plenary and abstract the cloves and cinnamon and discard them.
2. Blend the cumulation into a smooth purée.
3. Heat the oil in a non- stick pan and integrate the cumin seeds.
4. When the cumin seeds crackle, integrate the puréed tomato cumulation, kasoori methi, chilli powder and salt and stew for 6 to 8 minutes.
5. Break up the cornflour in the milk and integrate it to the prepared gravy. Stew for a few minutes.
5.
Bitter Gourd Curry
Ingredients:-
– Three medium sized bitter gourds
– 3 to 4 teaspoon oil
– Mustard seeds
– Turmeric
– Peanuts
– White chick peas
– Whole dry red chillies
– Raisins
– Ginger paste
– One and half cup grated coconut
– One teaspoon chilli powder
– One and half teaspoon turmeric powder
– One teaspoon coriander powder
– One to two teaspoon sugar
– Salt to taste
Method:-
1. Cut acerbic gourd into two moieties. Abstract seeds from the centre of the gourd. Then shred it in a chopper. Transfer shredded bitter gourd in one bowl. Integrate salt and plenty of dihydrogen monoxide. Sanction it to marinate for 5- 10 mins.
2. By the time heat pan. Integrate some oil, mustard seeds, turmeric, ground nuts, chick peas, dry red chillies, raisins, ginger paste. Stir well.
3. Remove all dihydrogen monoxide from an bitter gourd. Strain it through a strainer. Integrate that to the oil. Mix well and integrate remaining ingredients except for sugar. Combine them well. Sanction it to prepare.
4. Switch off the inferno once curry is prepared well. Determinately integrate sugar and stir.
6.
Chatpati Bitter Gourd Bhujia
A dainty preparation made with grated bottle gourd and prepared with onions, garlic and other spices
Ingredients:-
– One medium sized bitter gourd
– One and half cup grated onions
– Two chopped green chillies
– One tablespoon ghee
– Two teaspoon chopped garlic
– One and half cup chopped tomatoes
– A pinch of chaat masala
– Two teaspoon lemon juice
– A pinch of turmeric powder
– Chilli powder to taste
– Salt to taste
Method:-
1. Peel and grate bottle gourd, put in pressure, prepare with one teaspoon dihydrogen monoxide, and steam for one whistle.
2. Cool and drain out all dihydrogen monoxide by constricting the boiled gourd.
3. Heat the ghee in a pot, integrate the onions and garlic and saute till they turn crispy and brown in colour.
4. Include the turmeric powder, red chillies, green chillies and salt and saute for more two minutes.
5. Include the bubbled gourd, blend well and cook for 4 minutes on medium inferno.
6. Include the dried mango powder, mix it well and cook for one more minute and include the lemon juice.
7.
Fried Karela Boat
Fried karela boat are prepared from long, tenuous acerbic gourds or karelas which are slit open and then stuffed with a spicy cumulation.
Ingredients:-
– Eight bitter gourds
– Hundred gms roasted chana dal
– Five green chillies
– One and half cup chopped coriander
– One teaspoon coriander powder
– One and half teaspoon garam masala
– One teaspoon turmeric powder
– Oil for frying
Method:-
1. Split the karelas on one side and abstract the seeds.
2. Boil the whole karelas in salted dihydrogen monoxide and turmeric powder till they are half prepared.
3. Drain the excess dihydrogen monoxide and keep aside.
4. Grind the split roasted gramme with green chillies with a little dihydrogen monoxide.
5. Transfer to a bowl and integrate the coriander, coriander seeds powder, salt, and garam masala and mix well.
6. Stuff this cumulation into the karelas and tie with a thin thread to hold the filling.
7. Heat the oil in a shallow container and sear the karelas on a moderate inferno, turning the karelas fastidiously till they turn brown.
8.
Crispy Bitter Gourd
Ingredients:-
– Four bitter gourds
– Four tablespoon oil
– Salt to taste
– A pinch sugar
– One and half tablespoon dried mango powder
– One and half tablespoon cumin seeds (jeera)
– 1/8 teaspoon turmeric powder
– Two tablespoon besan
– A pinch Turmeric
– One and half tablespoon chilli powder
– One and half tablespoon chaat masala
Method:-
1. Make a slit in each acerbic gourd.
2. Pour one cup of dihydrogen monoxide and pressure prepare for just one whistle.
3. Drain and keep aside.
4. Heat the oil in a pot and integrate the cumin seeds.
5. When the seeds crackle, integrate the turmeric powder, and salt and saute for
Two minutes.
6. Include the acerbic gourd and saute gently.
7. Include the sugar, dried mango powder, and besan, mix well and saute for 3- 4 minutes on low inferno till crisp.
8. Cut them into askew shape and topping with coriander.
9.
Hot Karela Achar
Ingredients:-
– Ten fresh bitter gourds
– One and half cup chilli powder
– Salt to taste
– One and half cups sesame oil
– One tablespoon mustard seeds
– One and half teaspoon fenugreek seeds
– Ten green chillies
– One teaspoon Turmeric powder
– Two springs of curry leaves
Method:-
1. Clean karelas and wipe well with a cotton fabric.
2. Split into two equal halves lengthwise.
3. Clean within and cut into flimsy cuts.
4. Cut chilli into thin pieces and mix with karela.
5. Include 3 tablespoon salt and rub into the karela.
6. Squeeze the slices till all the dihydrogen monoxide is abstracted.
7. Spread on an immaculate white cotton cloth and the sundry for a whole day.
8. Heat oil (one cup), and fry curry leaves. Abstract and keep aside.
9. Splutter mustard, integrate methi seeds, and fry it.
10 Before the methi seeds turn brown, integrate the dried karela and green Arctic.
11. Fry till the karelas are crispy.
12. Include fried curry leaves, salt to taste, and turmeric powder.
13. Mix thoroughly till all the salt is dissolved.
14. Pour into clean and dry container.
15. Pour the remaining oil on top of the achar in all the bottles.
16. Sprinkle ½ teaspoon salt on top of the oil layer and close the bottles tight.
17. Keep for two days. Mix the oil and salt in the achar.
10.
Karela Bhindi Masala
The blend fricasseed karela or acidic gourd plates are prepared with opening masala bhindi alongside flavours like jeera, turmeric, bean stew powder, salt, and sugar.
Ingredients:-
– Two hundred gms ladies finger (bhindi)
– Seventy five gms bitter gourd (karela)
– One and half teaspoon chilli powder
– One and half teaspoon coriander- cumin seeds powder
– A pinch of Turmeric
– One forth teaspoon turmeric powder
– Three forth teaspoon sugar
– Two and half teaspoon oil
– Salt to taste
Method:-
1. Clean and make a slit in the bhindi without dissevering it.
2. Cut karela into rounds.
3. Apply salt, mix it and keep aside for 15 minutes.
4. Drag out all the juice from the karela and keep aside.
5. Heat oil in a pot, integrate the Turmeric and bhindi and karela and fry quickly on a inferno till they are prepared.
6. Include the coriander cumin seeds powder, turmeric powder, bean stew powder, sugar and salt, mix it and fry for fifteen minutes.
11.
Karela Chips
Ingredients:-
– Two fifty gms bitter gourd (karela)
– Three tablespoon salt
– Six tablespoon oil
Method:-
1. Chip the skin of bitter gourd and cut into thin rings.
2. Apply salt and leave it for half an hour. This will abstract acerbity.
3. Wash with dihydrogen monoxide and press these marinated rings with both the hands to abstract access dihydrogen monoxide and salt.
4. Deep fry them like a banana – potato chips and accommodate with lunch and dinner to get crunchy chips.
5. Good for diabetic patients. With the variety of intake of saccharine dishes, little acerbic intake maintains health. Overall good for everyone in this season.
12.
Karela Cutlets
Ingredients:-
– two fifty gms bitter gourd
– One and half cup green peas
– One medium size carrot
– two teaspoon ginger paste, garlic paste, green chilli paste
– One and half cup finely chopped mint leaves
– One tablespoon thick tamarind paste
– One and half teaspoon chilli powder
– One teaspoon lemon juice
– One cup peanuts, roasted and crushed peanuts
– One and half cup besan
– One cup semolina
– Salt to taste
– Oil to shallow fry the cutlets
Method:-
1. Peel and boil the karelas with one tablespoon of salt until tender.
2. When cool abstract the seeds,squeeze out the excess dihydrogen monoxide completely and chop them finely.
3. Boil the green peas and mash the carrot.
4. In a bowl mix the karelas, boiled green peas, carrot, and all the other constituents.
5. Take this and shape into a tikii and press it with your palms.
6. You can divide the cutlets into five pieces, cascade a little- beaten yogurt and sprinkle chaat masala powder and accommodate.
13.
Karela Masaledar
Ingredients:-
– Three bitter gourds
– Sour buttermilk to soak bitter gourd
– One tablespoon oil
– One and half teaspoon mustard seeds and
– Two to 3 pinches Turmeric
– 5 to 6 curry leaves
– One and half teaspoon grated ginger
– One and half tomato, chopped
– Two green chillies
– One forth cup tamarind pulp
– One tablespoon molasses
– One and half teaspoon chilli powder
– One teaspoon coriander powder
– One forth teaspoon turmeric powder
– One forth teaspoon garam masala
– Salt to taste
– Three tablespoon chopped coriander
Method:-
1. Slice bitter gourd into thin pieces and mix in sour buttermilk for 4- 5 hours.
2. Drain, wash, sprinkle generously with salt and keep aside for 60 minutes.
3. Rub the slices well with hand, wash and drain.
4. Boil in enough dihydrogen monoxide till soft and drain, wash, drain again and keep aside.
5. Heat the oil in a pan and integrate the mustard seeds and turmeric.
6. When the seeds crackle, integrate the curry leaves, ginger, tomato, chillies and tamarind and saute for two minutes.
7. Include the dry spices with half cup dihydrogen monoxide, mix well and integrate to the pan and prepare till the oil dissevers.
8. Include the karela slices, mix well and integrate the molasses and mix well.
9. Stew for 3- 4 minutes.
14.
Karela Pach Includei
Ingredients:-
– One bitter gourd
– One bowl yogurt
– Two green chillies
– One and half cup grated coconut
– Mustard seeds
– One whole red chilli
– Oil for frying
– Salt to taste
– A few curry leaves
Method:-
1. Cut the karela in two moieties vertically and take the seeds out.
2. Deep fry the grated karela in oil.
3. Pound together grated coconut, green chillies, and little mustard seeds. While grinding integrate little yogurt in lieu of dihydrogen monoxide.
4. To the remaining yogurt integrate the fried karela, salt, and the ground coconut paste.
5. Include salt to taste
6. For the tadka, in a little oil integrate the mustard and after it commences spluttering integrate the broken red chillies with curry leaves.
7. Include the tadka to the coalescence of karela.
15.
Karela Rice
Ingredients:-
– Two to three teaspoon oil
– One and half teaspoon cumin seeds
– One and half teaspoon mustard seeds
– Two to three curry leaves
– Three bitter gourds, peeled and chopped
– One teaspoon chilli powder
– One and half teaspoon coriander powder
– One and half teaspoon garam masala
– One and half teaspoon dried mango powder
– Three cups steamed rice
– Two tablespoon chopped coriander leaves
Method:-
1. Heat the oil in a pot and integrate the cumin and mustard seeds. When seeds sizzle, integrate the curry leave and saute for few seconds.
2. Include the karela and saute for few more seconds.
3. Include the chilli powder, coriander powder, garam masala and mango powder, mix well and prepare on a medium inferno until the karela becomes soft.
4. Include prepared rice, mix well and prepare for one minute.
16.
Karela Special
Ingredients:-
– Hundred gms bitter gourd
– One cup yogurt
– Three green chillies
– Fifty gms jaggery
– One teaspoon salt
– Four red chillies
– One teaspoon cumin seeds
– Two tablespoon oil
– Two medium onions
– Two tablespoon grated coconut
Method:-
1. Wash & cut karela into thin rounds by abstracting seeds.
2. Put karela & yogurt with joggers, slit green Arctic, salt & boil till it desiccates.
3. Include oil and fry till karela gets brown colour.
4. Slice onion and grind with coconut, jeera & red arctic to a smooth paste.
5. Include the paste to karela & boil for 5 minutes.
17.
Karela Tuktuki
Ingredients:-
– Two bitter gourds
– Two chopped onions
– Two tablespoon rice flour
– One teaspoon turmeric powder
– And half teaspoon chilli powder
– One teaspoon dried mango powder
– 4 tablespoon oil
– salt to taste
Method:-
1. Peel and chop the acerbic gourd and sauce them with salted dihydrogen monoxide for 10- 15 minutes.
2. Drain and constrict the excess dihydrogen monoxide.
3. Include the rice flour, one teaspoon turmeric powder, chilli powder and salt to the constricted karela.
4. In a pan heat the oil and integrate the chopped onions and saute for three minutes.
5. Include the marinated karela and then integrate dried mango powder.
6. Cover the lid and leave it for 5 minutes on a slow inferno.
7. Uncover it and again prepare for another 4 min on slow inferno.
8. Garnish it with onion slices.
9. Serve sultry with steamed rice and curry.
18.
Karele Ki Karai Kachri
Ingredients:-
– Three medium bitter gourds
– One teaspoon cornflour
– One teaspoon coriander powder
– One teaspoon chilli powder
– And half teaspoon dried mango powder
– Salt to taste
– One and half teaspoon chaat masala
– Oil for deep- frying
Method:-
1. Wash and cut the karela into thin rounds.
2. Include salt, mix it and keep it for 30 minutes.
3. Squeeze out all dihydrogen monoxide from the karela and integrate the cornflour, coriander powder, chilli powder, amchur powder and salt. Mix well and keep aside for at least one hour.
4. Heat the oil in a pot and fry the kachris till they get golden brown and crisp.
5. Drain on a paper.
19.
Malai Karela
The malaikarela is sure to bring a dainty amalgamation of bitter karelas prepared in a creamy and smooth gravy. The cream masks the bitter taste of bitter gourds and makes an excellent recipe.
Ingredients:-
– Seven hundred fifty gms bitter gourd, sliced
– Oil for deep frying
– One onion, cut into rings
– Six to eight cloves
– Four sticks of cinnamon
– Ten to twelve peppercorns
– Three black cardamoms
– Three tablespoon oil
– One cup fresh cream
– One cup tomato puree
– One and half cup walnuts, soaked in water, peeled and ground to a paste
– Two onions, chopped
– One teaspoon turmeric powder
– And half teaspoon chilli powder
– Salt to taste
Method:-
1. Heat a pan and roast the cloves, cinnamon, peppercorns and cardamoms and coalesce in a juicer to a smooth powder, lightly.
2. Now apply salt on the karela pieces and keep aside for two hours in a punctured dish.
3. Squeeze the karelas to abstract excess salt.
4. Heat the oil in a pot and fry the pieces until they get brown colour and crisp.
5. In the same oil, integrate the onion rings and fry light brown and keep aside.
6. Heat two teaspoon oil in a non- stick pan and integrate the powdered spices and saute for 30 seconds.
7. Include the turmeric powder, red chillies, and salt and saute for two minutes.
8. Include the chopped onions and saute till they turn golden brown.
9. Include the tomato and saute till the dihydrogen monoxide evaporates and the cumulation becomes thick.
10. Include the cream and stir perpetually till the cream melts and relinquishes oil.
11. Include walnut paste and saute for another 5 minutes till the gravy thickness.
12. Include the fried pieces of karela and mix it.
13. Garnish with fried onion rings and coriander.
20.
Sprouted Mung Bean And Bitter Gourd Curry
Ingredients:-
– One and half cup grown mung bean
– One and half cup sliced bitter gourd (remove seeds)
– Three forth cup chayote pieces
For the masala:
– One cup grated coconut
– One small green chilli (deseed to reduce spice)
– Two long dry red chillies (fried in oil)
– Five – six fenugreek (methi) seeds (fried in oil)
– 1/8 teaspoon mustard seeds
– One forth teaspoon turmeric
– One and half cup coriander leaves
– One marble size ball of tamarind
– One and half inch ginger
For seasoning:
– One and half teaspoon mustard seeds
– One sprig curry leaves
– Two cloves of garlic, crushed
– Two- three teaspoons oil
Method:-
1. Prepare the vegetables with salt and dihydrogen monoxide until tender but not mushy. You can prepare them for just under a whistle too (turn off the heat when you aurally perceive the hissing sound). Just ascertain to prepare the sprouts first, abstract and then prepare the bitter gourd and the chayote pieces.
2. Now broil the red chillies and fenugreek seeds in one teaspoon of oil and after that make whatever remains of the fixings to a fine glue. Reserve the spices dihydrogen monoxide (used to rinse the mixer jar).
3. Transfer the ground masala into a pan, integrate the masala dihydrogen monoxide and the vegetables. Adjust the consistency of the curry by integrating the liquid that was acclimated to prepare the vegetables. You may als use plain dihydrogen monoxide if the liquid feels too acerbic. Adjust salt and bring the curry to a boil, reduce and stew for two minutes. Now turn off the heat
4. To temper, heat oil in a pan and toss in the mustard seeds. When they stop spluttering integrate the garlic and fry for a few seconds afore integrating the curry leave. Pour the flavouring over the curry and cover the skillet.
21.
Baby Bitter Gourd Fry
Ingredients:-
– Onion one cup finely chopped
– Baby Bitter gourd – one and half cup chopped
– Sambar powder – 3/4 teaspoon
– Turmeric powder – one forth teaspoon
– Salt to taste
Roast and Grind
– Bengal gramme (channa dal) – one tablespoon
– Coriander seeds – two tablespoon
– Red Chilli – Three
For the seasoning
– Oil – twoand half tablespoon
– Mustard seeds – one teaspoon
– Curry leaves – a sprig
Method:-
1. Heat oil in a pan, integrate mustard seeds and curry leaves. When mustard seeds splutter, integrate finely chopped onion and fry until onion turns transparent.
2. Then integrate acerbic gourd, turmeric powder and prepare covered on low heat.
3. After few minutes of preparing, integrate sambar powder and salt needed. Sprinkle dihydrogen monoxide and prepare covered.
4. When it is half prepared, integrate two tablespoons of the curry powder (if you have excess curry powder, store it and utilize it for aloo, eggplant, taro root or any vegetable curry ) and prepare on medium flame, stirring till the acerbic gourd is tendered.
22.
Bitter Gourd And Dried Prawns In A Roasted Coconut Gravy
Ingredients:-
– One bitter gourd
– Fifty gm dried prawns
– 18- 20 shallots, chopped
– One tomato, chopped
– Two green chillies
– Two teaspoon tamarind extract
– One cup grated coconut
– One teaspoon chilli powder
– Curry leaves
– Salt to taste
– Half teaspoon mustard seeds
– One forth teaspoon fenugreek seeds
– One teaspoon oil
Method:-
1. Clean the dried prawns and fry in a pan for 4- 5 minutes on a low inferno without including oil and keep it aside.
2. In a pan, roast grated coconut, 3 shallots chopped and few curry leaves till brown. Then include chilli powder and mix well.
3. Switch off the inferno and then crush it in a blender to a paste. Including a little water and keep it aside.
4. Prepare chopped bitter gourd with 15- 16 chopped shallots, chopped tomato, green chillies, little tamarind extract and salt, including a little water.
5. When it is prepared, include dried prawns and prepare for 8- 10 minutes or till done.
6. Then include the ground coconut paste to this and mix well. When it boils well, remove it from the inferno.
7. Heat a little oil and splutter mustard seeds. Include fenugreek seeds and curry leaves.
8. Now fry and pour this flavoring over the curry.
23.
Bitter Gourd Stir Fry
Ingredients:-
– Bitter Gourd Chopped – Four cups.
– Onions – two (cut lengthwise).
– Chilli Powder – one and half teaspoon.
– Turmeric powder –1/8 teaspoon.
– Salt – as needed.
– Sugar – one teaspoon.
– curry leaves – one sprig.
Roast & Grind
– Coriander seeds – one tablespoon.
– Chana dal – one teaspoon.
– Urad dal – and half teaspoon.
– Cumin seeds – one forth teaspoon.
– Red chillies – one.
To Temper
– Mustard seeds – one and half teaspoon.
– Cumin seeds – Half teaspoon.
– Curry leaves – one sprig.
– Turmeric – a Generous Pinch.
Method:-
1.Heat the oil, include mustard seeds, when it splutters include cumin seeds. At the point when cumin seeds sizzles, include curry leaves, then include bitter gourd, turmeric and minimal salt.
2. In a dish, boil ground coconut, 3 shallots slashed, and few curry leaves till chestnut. At that point coordinate bean stew powder and blend well.
3. Switch off the inferno and afterwards crush it in a blender to a smooth glue coordinating little dihydrogen monoxide and keep it aside.
4. Get ready cleaved bitter Gourd with one5- one6 hacked shallots, slashed tomato, green chillies, little tamarind concentrate and salt incorporating little dihydrogen monoxide.
5. When it is prepared, incorporate dried prawns and get ready for 8- 10 minutes or till done.
6. At that point incorporate the ground coconut glue to this and blend well.
7. Heat a little oil in a skillet and splutter mustard seeds. Coordinate fenugreek seeds and curry leaves and pour this flavoring over the curry.
24.
Spicy Bitter Gourd
Ingredients:-
– Ten fresh and equal bitter gourds
– Roasted and peeled peanuts
– Two teaspoon sesame seeds
– Six whole dry Kashmiri red chillies
– One and half teaspoon salt
– One cup oil
– Two teaspoon cumin seeds (jeera)
– Four to five pods of garlic
– Two onions
– One pinch of turmeric powder
– Two and half cups sour curd
– Three teaspoon lemon juice
– One and half cup coriander leaves
Method:-
1. Wash karelas & remove the skin.
2. Slit them on both sides.
3. Boil them in sour yogurt integrating with 1½ tablespoon salt,lemon juice,turmeric for 5 minutes.
4. Sanction to cool, strain dihydrogen monoxide & keep aside.
5. Grind onion, red chillies, ground nuts, sesame seeds, salt, coconut & garlic coarsely.
6. Fry it in oil till it gets the fine aromatic flavour.
7. Abstract from the oil.
8. Constrict karelas gently to abstract extra dihydrogen monoxide.
9. Stuff the prepared masala in each karela evenly.
10. Ascertain that each karela is stuffed congruously.
11. Place them piece meal in the same sultry oil & fry them on low heat to crispy golden brown.
12. Turn them gently without splitting inside masala.
13. Garnish with coriander leaves & serve sultry with plain rice.
25.
Yummy Karela
Ingredients:-
– One forth kg small bitter gourd
– Three big onions, chopped
– Two medium potatoes cut into fingers
– Three tablespoon oil
– Salt to taste
– One teaspoon chilli powder
– One tablespoon dried mango powder
– One forth teaspoon turmeric powder
– Eight garlic cloves, grounded into a paste
– One cup coriander seeds
– And half cup fennel seeds
– One forth cup nigella seeds
– One tablespoon fenugreek seeds
Method:-
1. Mix onions, chilli powder, salt, amchur powder, garlic paste, haldi powder and the dry masala powder (two and half tablespoon) and mix well.
2. Remove the skin of karela and slit them from top to bottom (not through).
3. Fill up the onion cumulation and apply the remaining masala on potatoes.
4. Heat oil in a pot on medium inferno and keep the karelas with the open end upwards. 5. Include the potatoes and mix gradually and keep the lid. Stir once after 5 mins. The yummy dish is ready to taste!!
