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Ingredient
Bitter Gourd with Tomato
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Chef :
Aruna ThaparBitter Gourd with Tomato
#My kids are not much fond of Karela because of its bitterness but after trying this delicious Karela Masala dish, they change their choice. The easy-to-make side dish is made with bitter gourd (karela), green chili, onion, tomato, garlic paste, ginger paste, and spices which balances the bitterness of karela.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
250 gm
Bitter Gourd
2
onions
4
tomatoes
4-6
green chilli
4-6 pods
garlic
to taste
Salt
1/4 tsp
red chilli powder
1/4 tsp
turmeric powder
1/4 tsp
coriander seeds powder
1/2 tsp
fennel seeds powder
1/2 tsp
mango powder
4 tbsp
mustard oil
Cooking instructions
* Step 1
Wash and peel bitter gourd and slit it from centre without cutting the Lower down. Fill salt in this slit and keep aside for 2 hours. Don't throw its peel. Salt it and keep with bitter gourd.
* Step 2
After 2 hours wash it thoroughly and squeeze excess water by pressing them between your palms. Do this 2-3 times and remove its hard seeds.
* Step 3
Heat mustard oil in a wok and shallow fry till crispie golden brown colour.
* Step 4
Remove it in a separate bowl.
* Step 5
Now wash and squeeze it's peel thoroughly. Chop onions & garlic and grate tomato and ginger like a puree.
* Step 6
Again heat the wok in which bitter gourd was fried, oil is still remaining there. Add bitter gourd peel in it and saute for 3 minutes. Add Salt, red chilli powder and turmeric powder and mix and saute for 1 minute.
* Step 7
Add chopped onion and garlic and whole green chilli and saute till onions get translucent. Now add grated ginger and tomato and saute for a minute.
* Step 8
Now add fried bitter gourd and toss it well in this masala. This way bitter gourd gets coated with Tomato puree and become soft. Cover it with a lid and cook for 5 minutes. Check it. Toss it well. Now add coriander, mango & fennel seeds powder. Toss and mix. I use to fill the slit of bitter gourd with this peel mixture.
* Step 9
Serve hot by sprinkling garam masala on the top with chapatti, parantha or rice.
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