Friday, 21 June 2013

Karela/Bitter Gourd Curry


1 big or 2 small karelas / bitter gourd,
3 slit green chillies,
6 red chillies,
2 tsp channa dal,
8-10 black peppercorns,
1 tsp urad dal,
1 lemon-sized ball of tamarind,
1 cup of cooked toovar/arhar dal,
½ tsp turmeric powder,
Salt to taste,
½ tsp mustard seeds,
8-10 curry leaves,
2-3 tsps grated coconut,
4 tsps oil


Soak the tamarind in water and remove the pulp, add water so it results in about 2 cups of juice.

Chop the bitter gourd.

Roast and powder the red chillies, channa dal, urad dal and black peppercorns.

Heat 2 tsps of oil and add the chopped bitter gourd and slit green chillies. Fry them for about 5 minutes.

Boil the tamarind juice, once it comes to a boil add the powdered masala, bitter gourd and salt to taste. Once the bitter gourd is cooked add the cooked dal. Adjust seasoning and cook for another 5 minutes.

Heat the remaining oil and add the mustard seeds, once they pop add the curry leaves and the grated coconut. When the coconut turns brown in colour pour this over the bitter gourd curry.

Goes well with plain rice, you can even serve it with dosas or rotis.