Spicy and Sour Karela (Bitter Gourd) Recipe

Spicy and Sour Karela is a good travel food since it remains fresh for 2-3 days and tastes equally good both at room temperature and hot. People like me who have a liking for gourds will find it delicious with its slight bitter taste.

Ingredients

5-6 pieces Bitter Gourd (Karela)
1 tbsp mustard seeds
1 tbsp cumin seeds
1/2 tsp asafoetida
1 tsp ginger paste
1 tsp chilli powder
1 tbsp corainder powder (Dhanai powder)
2 tsp turmeric powder
2 tbsp cup tamarind pulp/powder
1/4 cup water
salt to taste


Method

1. Remove tips and tails of karela. Cut them lengthwise. Remove seeds and slice them.
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 and cumin seeds ad let them crackle.
5. Add asafoetida, ginger paste, turmeric powder and chilli powder in the oil and add the tamarind pulp/powder and water to it.
6. By stirring continously add corainder powder (dhania), salt and mix it well.
7. Wait till water dry 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.