Sunday, January 20, 2008

Karela (Bitter Gourd) Curry


2-3 Karelas (Bitter Gourd)
2-3 tablespoons oil
1 tsp mustard seeds
1 tsp urad dhal pieces
salt to taste
1/2 tsp cumin seeds
1/2 tsp corriander powder
pinch haldi (turmeric)
2-3 broken dried red chillies
4-5 curry leaves


1. Slice Karela into thin slices (the outer covering does not need to be removed), layer on a plate, salt each layer of karela with about 1/2 tsp salt. Let sit 15-20 minutes or longer.

2. Heat Oil with mustard seeds and dhal. When mustard seeds pop add Karela slices, lower heat to low to medium. Karela treated with salt have water and high heat will burn them quickly, though burning does not mean they are done.

3. Add all spices. Fry for 15-20 minutes stirring occassionaly.

Eat small amounts with curd rice (yogurt rice). It will be very bitter still after cooking and yogurt makes a good combination to release the bitterness yet taste the karela.

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