Karela/ Bitter Gourd/ Kakarkaaya and its immense benefits are known to all of us. Helps us in more than one way. The Bitter Gourd juice is said to be a boon for diabetic patients, it is not a replacement for the tablets but acts like a booster and helps in many many ways.
There are many ways that you can make a karela sabzi, this one variety i am going to share is the least bitter of all types and its super easy to make. No stuffing, no extra pealing, no soaking. YES! you read it right.
But Buttt all good things need a little patience, and this takes a little of it and then you can go on and improvise the masala; part as per your taste; Like i always say, the actual taste of cooking is when you add your own touch. This will leave you with a not so bitter Bitter Gourd Curry.
Karela like i mentioned is a very nutritious vegetable, to make the masala Karela sabzi we will cook it 2 times, this helps in cooking it well and also removes the excess bitterness.
If you get a good feel about this recipe , then please have a look at these other recipes i am supe you will love them. Stuffed Capsicum (not the usual potato stuffing), this one is special, no onion ,no garlic recipe and my second recommendation is the Spicy Garlicy Okra; Loaded with garlic this one makes the super boring Okra yummy and special.
What do we need to make the Masala Karela ?
- Bitter Gourd / Karela
- Onion
- Tomatoes
- Mustard seed Powder
- Salt
- Turmeric
- Tamarind
- Chilli Powder
How to make the Masaledar Karela?
Step 1: Cut the Vegetable in to 3-4 Pieces depending on the size of the whole karela. slit then from one side and leave them to cook in tamarind water with salt.
Step 2: While the Karela gets cooked, take another pan add very little oil and fry the Onions , followed by salt. I always add salt immediately after adding onions, it helps in the onions cooking nicely. Ok back to onions, once the onions are translucent and tomatoes and cook these together. Lets add some dry spices chilli powder, turmeric powder, Coriander powder, Cumin powder and fry till you see the oil separate. switch off the Gat ands and let this cool
Step 3: Let us go back to the Karela, once it is cold drain the excess water (if any) and deseed the slices without tearing them. Add these seeds to the masala we just prepared and grid it to a fine paste.
Step 2: While the Karela gets cooked, take another pan add very little oil and fry the Onions , followed by salt. I always add salt immediately after adding onions, it helps in the onions cooking nicely. Ok back to onions, once the onions are translucent and tomatoes and cook these together. Lets add some dry spices chilli powder, turmeric powder, Coriander powder, Cumin powder and fry till you see the oil separate. switch off the Gat ands and let this cool
Step 3: Let us go back to the Karela, once it is cold drain the excess water (if any) and deseed the slices without tearing them. Add these seeds to the masala we just prepared and grid it to a fine paste.
Step 4: Is to fry the Karela slices, not deep fry and not too shallow. Add a little oil, 2 table spoons more than what you will add for shallow And fry the karela, by turning it over to all sides. Add the masala we freshly prepared and cook it till the masala is all absorbed and the curry becomes dry like shown in the picture! That is it! our karela Sabzi that is not bitter is ready! Serve it with some phulka, Roti or steamed rice.
P.S: Apologies that i do not have step by step images, will update this post the next time i make it.
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