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Masaledar Karele


Karele (bitter gourd)
Green chillies
Ginger grated
½ tsp
Tomato – chopped
Tamarind pieces inch long
4 to 5
Curry leaves
1 stalk
Coriander chopped
2 to 3 springs
Mustard & cumin seeds
½ tsp
Molasses or sugar
1 tbsp
Red chilli powder
1 ½ tsp
Dhania powder
1 tsp
Turmeric powder
¼ tsp
Garam masala
¼ tsp
2 to 3 pinches
to taste 
1 tbsp

Sour buttermilk to soak karele. Slice bitter gourd into thin discs.  Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour. Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir. Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add molasses. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot or cold with chappatis.

Note:     This method for soaking and salting of bitter gourd for any recipe, removes most of the bitter taste of the gourd.