Khatta Meetha Karela

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Khatta Meetha Karela-bitter gourd cooked in sweet and sour sauce


Servings: 4 Preparation time:
  • Balsam-pear, Raw, Karela, Bitter Gourd 350 gms Bitter Gourd ( Karela)
  • 2.5 tbsp Jaggary ( Gud *)
  • Tamarinds, Raw, Imli, Tamarind Paste, Tamarind, Tamarid (lemon size) Tamarind (Imli pulp)
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 tbsp Red Chilli powder ( Laal mirch powder)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 tsp Turmeric Powder (Haldi Powder)
  • Saunf Fennel Seed, 1 tsp Fennel Seeds ( Saunf)
  • Salt, Common Salt, Rock Salt, Table Salt 1 tsp Salt ( Namak)
  • Mustard Oil, Sarson Tel 3 tbsp Mustard Oil ( Sarso ka tel)
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 1 tsp Coriander Powder ( Dhaniya Powder)

Instructions (Preparation Steps):

  • Wash and scrape the bitter gourds and then slice them into roundels or cubes .(scraping or peeling is optional you can use them without peeling if you wish to use the healthy peels along with the karela)
  • Wash tamarind and soak it in little water and then mash it to make a thick pulp.
  • Apply 1 tbsp salt on the roundels and keep aside for about an hour. (this step helps to reduce the bitterness of karela/bitter gourd as salt helps to eliminate the bitter water from the karela slices )
  • Now first squeeze the karela pieces to remove as much water as you can then wash them well with enough water 2-3 times .
  • Heat oil in a heavy bottom pan and then add the fennel seeds.
  • When fennel seeds/saunf start to crackle then add turmeric powder and the chopped bitter gourd pieces.
  • Add salt mix well and then cover and let it cook till done.
  • Keep stirring in between else it may stick to the bottom and burn.
  • Now add the chili powder, coriander powder, tamarind and jaggary and mix well.
  • Let it simmer till the moisture of tamarind and jaggary reduced and the gravy thickens.
  • Goes well as a side dish or Instant pickle with roti ,paratha or rice.
  • There is no Nutrition Label for this recipe yet.

Cook's Tip:
Chewing on "saunf" makes your breath fresh and removes strong odours
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
To prevent chopped brinjals from getting discoloured keep them in salted water, till required.


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