Achari Karela Sabzi
Bitter gourd cooked in a tangy sweet and sour sauce with pickle spices
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Bitter Gourd / Karela (medium size)
- 2.5 tbsp Jaggary / Gud
- 2 tbsp Tamarind / Imli (dried)
- 1/2 tsp Turmeric Powder / Haldi Powder
- 2 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- to taste Salt / Namak
- 3 tbsp Mustard Oil / Sarso ka tel
- 1/2 tsp Fennel Seeds / Saunf
- 1/3 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Mustard Seeds / Rai
- 1/4 tsp Fenugreek Seeds / Methidana
- 1/4 tsp Onion seeds /Kalonji
Instructions
- 1
Wash,scrape the peel and slice karela into thin roundals.
- 2
Add 1 tbsp of salt and mix in the slices and then keep covered for 1/2 hour.
- 3
Now squeeze the water released from the karela slices and then wash them well with enough water and keep aside.
- 4
Boil 2 glasses of water in a pan and when it start boiling then add the karela slices and let i cook till half done.
- 5
Drain the water from the boiled karela and keep aside.
- 6
Soak tamarind in 3/4 cup water and then mash it and squeeze the juice and keep aside
- 7
Heat oil in a heavy bottom pan and add the tempering and let it crackle
- 8
Add turmeric powder in the oil and then add the karela pieces and saute for a minute.
- 9
Add salt ,mix and then cover the pan and cook on low heat till karela get cooked completely.
- 10
Add chili powder,coriandar powder,jaggary and tamarind pulp.
- 11
Cook on low heat till the gravy thicken.
- 12
Serve with rice, paratha OR roti as a side dish with your meal.