This
is a Maharashtrian style karela sabzi or karlyachi
bhaji.
One of my friends shared this sabzi and recipe long back. Today when I was thinking of making karela different way; I thought of trying this. It’s easy and requires very few ingredients.
One of my friends shared this sabzi and recipe long back. Today when I was thinking of making karela different way; I thought of trying this.
Any
preparation of bitter gourd will have a pronounced bitter taste and it should
be. It is not easy to mask bitter taste but it plays well with well-chosen
ingredients. But do try this and I am sure you will make it again.
This
particular preparation which uses tangy tamarind, sweet jaggery and spices is a
classic example of Marathi cuisine.
I have one more karela reciepe on my blog, Stuffed karela sabzi. It is completely different and equally tasty.
I have one more karela reciepe on my blog, Stuffed karela sabzi. It is completely different and equally tasty.
Step by step recipe
of Karela/bitter gourd stir fry:
Wash 2 medium sized bitter gourds thoroughly. Chop off both the ends and peel them.
Cut into small rounds. Scoop out seeds from
karela rounds with the help of a spoon or tip of a knife.
Sprinkle
½ tbsp. salt to these chopped pieces. The salt makes the bitter gourd release
some juice and it takes away some bitterness. This step is optional but highly
recommended. Keep it aside for 10 minutes.
Pour
in 2 cups of water in a pan and bring it boil. Let the water come to rolling boil;
add bitter gourd/karela pieces by removing all the water. If you like squeeze
out the water as much as you can without breaking the rounds.
Cover
and cook for 15 to 20 minutes until karela becomes tender.
By the time the karela is boiling, I chopped 1 onion, grate 1 inch piece ginger(1 tsp), 3 tbsp jaggery pieces and get the other ingredients ready.
Now
in a kadhai/heavy bottom pan, heat some oil. I use peanut oil and it works
really well for this dish. For
tadka, add ¼ tsp mustard seeds, ¼ tsp cumin seeds and a pinch of asafoetida/hing
to the oil, once it is hot.
Add
one medium sized, finely chopped onion and cook until onions become soft.
Add
½ tsp grated ginger and cook up for another minute.
Add
¼ tsp turmeric powder, ½ to 1 tsp red chili powder(adjust as per taste), ½ tsp garam
masla and cook for another minute.
Add
2 tbsp. tamarind pulp and 3 tbsp. jaggery and mix.
Add
drained boiled karela/bitter gourd rounds and mix well. Add very little salt as
per taste. Remember we have already used salt initially. So adjust accordingly.
Mix
everything well. Cover and cook for another 3-4 minutes.
Serve
hot with roti, paratha or dal rice.
Below
is the printable version of this recipe.
Karela sabzi recipe
below:
Karela
stir fry- a sautéed cury of bitter gourd, flavored with tamarind and jaggery.
AUTHOR:
Monali
RECIPE
TYPE: side
CUISINE:
Maharashtrian
SERVES:
2
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
NOTES
Adjust
the amount of jaggery as per your taste.
SERVING SUGGESTION
Enjoy
it hot with fulka or paratha, or as a side with dal rice.
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