TANGY KARELA BHAJI

Bitter Guard are good source of Vitamins, minerals especially vitamin A, B1, B2, C and iron and has dietary fiber. It is low in calories and has lot of medicinal properties. It is said to be very useful in case of diabetic and also helps in treating blood disorders. It helps to improve the immune system and increases body’s resistance against infection. So do not ignore this vegetable because of its bitter taste. Now to the simple recipe –bitter Guard curry. It tastes great with chapatti, roti and goes well as a side dish for rice. It is known as Karela in Hindi. Here today, I am sharing the recipe of tangy karela gravy, a south Indian style recipe, which is shared by one of my friend.  

INGREDIENTS:
1 Big Sized Chopped onion

3 Big Sized Chopped tomatoes
10-12 Peeled garlic
1 strand Curry leaves
Salt as per taste
1/2 teaspoon Turmeric
1 tablespoon Chilly powder
2 tablespoon Corriander powder
250 gms Karela sliced to thin n round pieces
1 teaspoon Jaggery or sugar
4 tablespoon Tamarind pulp
2 tablespoon Garlic boiled and puréed
For Tempering:

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

1 teaspoon Split Urad Dal

1 teaspoon Methi

 ½ teaspoon Black Pepper Powder
2 tablespoon Oil
250 ml Water [2&1/2 cups]

METHOD:

STEP 1 – Wash the karela, pat dry with a kitchen towel

and slice them in thin, round slices.

STEP 2 - Take a pan, add oil and then the tempering ingredients.

STEP 3 - Add curry leaves, chopped onions and chopped garlic.

STEP 4 – Let’s saute them till they turn translucent.

STEP 5 - Now add in the sliced karelas .

STEP 6 - Fry them for 2-3 minutes and then add chopped tomatoes.

Mix well.

STEP 7 - Add salt, turmeric, chilly and coriander powder. Stir well and mix.

STEP 8 - Sprinkle little water and fry it till the tomatoes go mushy.

STEP 9 - Next add in a glass of water about 250 ml and the  garlic puree.

STEP 10 - Close with a lid and let it boil and cook the bitter gaurd for about 10 minutes on medium flame.

STEP 11 - Keep checking and stirring after every 2 minutes.

STEP 12 - Now take the lid off and cook on low flame for 5 minutes more.

STEP 13 - Add the pepper, jaggery/ sugar and a teaspoon of clarified butter/ghee.

STEP 14 – Then add the tamarind pulp and lastly the black pepper powder and mix well.

STEP 15 - When you see the oil rising up, turn of the flame and it's ready to serve.
Serve it hot with steamed rice, chapatti, phulka or your favourite paratha.

NOTE:  Just make sure the consistency of gravy should be thick.

 You may add or reduce water accordingly while cooking.

You can also reduce more the water and make the dry karela bhaji.