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Sweet and sour karela
Method
- Heat oil in a pan, add mustard, fennel, coriander seeds, curry leaves and asofoetida.
- When the seeds crackle add the karelas with salt, chilli powder and turmeric powder.
- Saute, cover and cook on low heat for 2-3 minutes, then add the tamarind pulp.
- Cover and cook till the karelas are soft.
- Then add the jaggery and coconut, cook for five minutes more and remove.
- Serve with rice.
Ingredients:
2 karelas/bitter gourd washed and sliced
1 tbsp tamarind pulp
A few curry leaves
A pinch asofoetida
1/2 tsp mustard
1/2 tsp fennel
1/2 tsp coriander seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp jaggery or sugar or sweetness as per taste
Salt to taste
1 tbsp mustard oil or any oil
1/2 cup grated fresh coconut
2 karelas/bitter gourd washed and sliced
1 tbsp tamarind pulp
A few curry leaves
A pinch asofoetida
1/2 tsp mustard
1/2 tsp fennel
1/2 tsp coriander seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp jaggery or sugar or sweetness as per taste
Salt to taste
1 tbsp mustard oil or any oil
1/2 cup grated fresh coconut
RECIPES BY SABITA MISHRA
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