Bitter gourd is difficult to get down the throats of kids, but try this variation from Gujarat and you will know why this cuisine has a special place in kids eating the world over. This variation of karela or bitter gourd makes the vegetable taste less bitter and tangier. You can adjust the tangy and sweet flavors and tastes and even add peas or fried spinach to the ingredients. The dish is a hit worldwide and makes any simple family lunch an extravagant fare.
Ingredients:
2 karelas or bitter gourd
1 medium sized tomato chopped fine
1 green chili chopped fine
1 tsp each if red chili powder and ginger/garlic paste
1 tblsp or cleaned tamarind either pulped or chopped very fine
4-5 curry leaves
1/4 cup of fresh coriander leaves chopped fine
1/4 tsp each of mustard seeds
Cumin seeds
Turmeric powder
Asafetida
Dry coriander powder and mixed spice powder
1 tbsp sugar
1/2 cup sour buttermilk
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
You can eat this form of karela plain or with an assortment of lentil gravies or the good old Gujarati combo of hot rice and dahi kadhi.
Preparation:
Wash the bitter gourd well and cut it into whichever shape or size you desire.
Add these pieces to the sour buttermilk and allow the vegetable to marinade in it for at least 2 hours.
Drain the buttermilk and sprinkle a little salt.
Set this aside or another hour and once again drain the bitter gourd pieces well.
In a heavy bottom vessel, heat a little water and boil the vegetable till done.
Drain the excess water off and set the vegetable aside.
Main Cooking:
In another heavy bottom vessel, heat the cooking medium.
Add the mustard seeds, cumin seeds and asafetida.
When the mustard seeds begin to splutter, add the curry leaves, tomato, ginger and garlic paste.
Fry this well for around five whole minutes.
Then add the chilies, tamarind (pulp or pieces), and all the other spice ingredients.
Stir fry this for another 2 minutes.
Add around 1/2 cup water and cover the pan.
The paste should be allowed to fry till the paste is evenly fried and the oil separates from the sides of the pan.
Add the bitter gourd or karela to the masala and allow it to cook for another 5 minutes.
Presentation:
Finally add the sugar and garnish with the fresh, chopped coriander leaves.
