Khatte Karele Ki Subzi

Preparation Time : 30 mts Cooking Time : 30-40 mts Serves / Makes : 3-4 persons Ingredients Karela -1/2 kg Green Mangoes-2 small ones Ginger-garlic paste- 2-3 tsps Green chillies -4-5 Saunf - 1tsp Garam masala- 1tsp turmeric -1/2 tsp Salt to taste Method Scrape the karela and preserve the skin .Cut Karela into small pieces and remove seeds.Apply salt to the skin and the cut karela pieces and let it soak. for 30 mts..Wash and squeeze the water and keep them separate.Take oil in kadai, and fry jeera and saunf.Add haldi, chopped onions , ginger-garlic paste, chopped green chilliesand keep stirring for 5-6 mts.Then add the peeled and chopped mangoes and let it cook.After this add the Karelas , scrapings , garam masala and salt .Stir till its cooked . Serve with Rotis.

Karela Sabji/Bhaji, with Imli

Ingredients 500 gm. karela or bitter-gourd/melon. Buy fresh, tender and green looking ones 2-3 large onions, peeled 2 inch piece of ginger, peeled and grated or chopped small. 4-5 green chillies, finely chopped. You can also have a few green chillies whole. 3-4 tbsp. mustard oil. You can use more and drain off after cooking. 2 tsp. fennel seeds (sonf), thickly ground. 1 tsp. chilli powder, more if you like it hot. 1 tsp. turmeric powder 2 tsp. coriander powder 1 tsp. cumin powder Salt to taste 1 tbs. tamarind pulp*. You can use 2 tbs. of amchoor (dry mango powder) or kokum** powder or anar-dana powder (pomegranate seed) instead. In India, often pureed green mango flesh is used. *You can buy ready-made tamarind puree from Oriental grocers, much better than the dark coloured tamarind concentrate.It is just tamarind pulp with fibrous bits removed. You can make your own pulp, see notes.

Instructions 1. To prepare the karela: 2. Scrape the rough skin off the karelas gently. You don't need to do this in Chinese karelas. 3. Top and tail and slice into 1/2-1 cm. thick slices. Sprinkle with salt and keep aside for 1-2 hours, to draw out the bitter water. Then wash and drain well. 4. Slice onions thickly. They should be roughly same in volume as sliced karelas. 5. Heat oil. Add ginger and fry for a minute. 6. Add karela slices, green chillies and onions. Stir fry for 10 minutes or so. 7. Add all the spices and salt. Cook on medium heat, stirring from time to time. 8. When tender, add tamarind pulp and continue to stir-fry, until all water is evaporated and oil begins to separate. Onions and karelas should look browned. Half cooked karelas are quite bitter. 9. Serve hot or cold, as part of an Indian meal.

Karela ki sabji

Ingredients: 5-6 pieces Bitter gourd (Karelas) 1 tbsp mustard seeds (rai) 1 tbsp cumin seeds (jeera) pinch of asafoetida (hing) 4-5 curry leaves 2 inch piece of ginger, peeled and grated or chopped small. 4-5 green chillies, finely chopped. 1 tsp chilli powder, more if you like it hot. 1 tbsp corainder powder (Dhanai powder) 2 tsp turmeric powder salt to taste 2 tbsp cup tamarind pulp 1/4 cup water Method: 1. Scrape the rough skin off the karelas gently. Top and tail and slice into 1/2-1 cm. thick slices. 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 (rai) and cumin seeds (jeera). When they start to

crackle. 5. Add pinch of asafoetida (hing), curry leaves, ginger, green chilli, turmeric powder and chilli powder in the oil and add the tamarind pulp and water to it. By stirring continously add corainder powder (dhania), salt to the mixture.

6. When all the water is evaporated 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.

Ingredients: 5-6 pieces Bitter gourd (Karelas) 1 tbsp mustard seeds (rai) 1 tbsp cumin seeds (jeera) pinch of asafoetida (hing) 4-5 curry leaves 2 inch piece of ginger, peeled and grated or chopped small. 4-5 green chillies, finely chopped. 1 tsp chilli powder, more if you like it hot. 1 tbsp corainder powder (Dhanai powder) 2 tsp turmeric powder salt to taste 2 tbsp cup tamarind pulp 1/4 cup water Method: 1. Scrape the rough skin off the karelas gently. Top and tail and slice into 1/2-1 cm. thick slices. 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 (rai) and cumin seeds (jeera). When they start to crackle. 5. Add pinch of asafoetida (hing), curry leaves, ginger, green chilli, turmeric powder and chilli powder in the oil and add the tamarind pulp and water to it. By stirring continously add corainder powder (dhania), salt to the mixture.

6. When all the water is evaporated 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.