Karela ki sabji

There are some vegetables that never make it to our favourites' list. Most gourds, especially the bitter gourd for obvious reasons. But this recipe is very easy to make and is liked by many;even those who do not like the bitterness in karela (bitter gourd). Try it out and I hope you really like it. In this version, tamarind is used, instead of green mangoes, to help to reduce some of the bitterness.

Preparation time: 5 mins

Cooking time: 20 mins

Ingredients:

5-6 pieces Bitter gourd (Karelas)

1 tbsp mustard seeds (rai)

1 tbsp cumin seeds (jeera)

pinch of asafoetida (hing)

4-5 curry leaves

2 inch piece of ginger, peeled and grated or chopped small.
4-5 green chillies, finely chopped.

1 tsp chilli powder, more if you like it hot.

1 tbsp corainder powder (Dhanai powder)

2 tsp turmeric powder

salt to taste

2 tbsp cup tamarind pulp

1/4 cup water

Method:

1. Scrape the rough skin off the karelas gently. Top and tail and slice into 1/2-1 cm. thick slices.

2. Take all the karelas and apply some salt and haldi to these pieces and leave it for about 1/2 an hour.

3. Then wash the karelas and drain out the water completely.

4. In the pan, heat the oil add mustard seeds (rai) and cumin seeds (jeera). When they start to crackle.

5. Add pinch of asafoetida (hing), curry leaves, ginger, green chilli, turmeric powder and chilli powder in the oil and add the tamarind pulp and water to it. By stirring continously add corainder powder (dhania), salt to the mixture.

6. When all the water is evaporated and oil begins to separate. Add karela pieces to the mixture and if needed add little water to cook the karelas. Cook it until the karela are soft and tender.

7. Garnish with corainder leaves and serve hot with roti or paratha.

Notes: Making tamarind pulp; soak approximately 2 inch piece of tamarind block in warm/hot water. Mash it well. Remove seeds and fibre by straining through a metal sieve. The end result should be a thick pulp. This dish freezes well and can be made in bulk.