Karela Andhra Style

Bitter gourds cooked with spices . A specialty from Andhra Pradesh.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings :

Ingredients

• Bitter Gourds (Karele)
  4-5
• Salt
  to taste
• Ginger
  1 inch piece
• Garlic
  5 cloves
• Dried red chillies
  4
• Coriander seeds
  1 tablespoon
• Cumin seeds
  1 teaspoon
• White sesame seeds
  1 teaspoon
• Oil
  1 1/2 teaspoon
• Onions chopped
  2 medium
• Tomato puree
  1/4 cup
• Jaggery (gur) grated
  2 tablespoons
• Tamarind pulp                                                             2 tablespoons

Method

Step 1

---

Wash, scrape and cut karela in half, length wise, remove seeds and thinly slice. Apply salt and leave aside for ten to fifteen minutes. Wash with plenty of water, drain and squeeze out excess water.

Step 2

---

Grind ginger and garlic to a fine paste. Roast red chillies, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa till light brown, stirring continuously.

Step 3

---

Cool the mixture and then grind to a fine powder. Heat oil in a non-stick pan and add the karela and stir-fry for four to five minutes or slightly browned. Add chopped onions and stir-fry for three to four minutes.

Step 4

---

Add ginger-garlic paste and again stir-fry for one to two minutes. Add tomato puree and cook further for a few minutes. Add ground powder, grated jaggery, tamarind pulp and salt.

Step 5

---

Stir well and add one cup of water and bring to a boil. Reduce to medium heat, cover and simmer for five minutes. 

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