Ingredients
2 bittergourds/ karela/ hagalkaayi
5 tsp oil
1 tsp mustard
Curry leaves
Salt to taste
Jaggery to taste (optional)
For the masala:
1/2 tbsp chana dal / Bengal gram dal
1 tbsp coriander seeds
1/2 tsp peppercorns
4 red chillies
1 chopped onion
2 tbsp grated coconut
1 tbsp tamarind pulp
1/2 tsp red chilli powder (optional)
Procedure
Wash and scrape the outer skin of karelas and cut into thin strips
Apply salt and keep aside for 30 mins, after 30 mins squeeze karela pieces and keep
In a pan heat 2 tsp oil, saute onions chopped till brown, set aside
In the same pan saute coconut till fragrant, cool it, and grind with sauteed onions
In a pan roast chana dal, coriander seeds and peppercorns, red chillies and make powder
Heat the remaining oil, add mustard, once it starts crackling, add curry leaves and karela strips.
Cook karelas till done stir-frying them
Now add the ground paste, masala powder, red chilli powder,tamarind paste,salt to taste, and jaggery if you are using
Cook for 5 mins so that the masala blends well with the karelas
Turn off the flame and serve hot with rice or Rotis.
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