Indian Cooking Recipe : Masaledar Karele
2 green chillies
½ tsp ginger, grated
½ tomato, chopped
4 to 5 tamarind pieces
1 stalk curry leaves
2 to 3 sprigs coriander, chopped
½ tsp each mustard & cumin seeds
1 tbsp molasses or sugar
1 ½ tsp red chilli powder
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp garam masala
2 to 3 pinches asafoetida
Salt to taste
1 tbsp oil
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.