Delicious Rajasthani Karela (Bitter Gourd)!
What you'll need
3 tbsp
Coriander Powder
1/2 tbsp
Cumin / Jeera Seeds
1/2 tbsp
Chilli Powder
1/2 tbsp (per taste)
Salt
a pinch
Asafoetida / Hing
1 tbsp
Dry Mango /Amchur Powder
1/2 tbsp
Turmeric Powder
2-3 (or per taste)
Green Chilly
3-4
Bittergourd Medium
Pick out good bittergourd that is not too ripe and peel them. (Ripe bittergourd feels soft and tends to be bitter)
1
If your bittergourd is big, you can cut it in halves. Next, make slits in it and remove any big seeds. Seeds can make it bitter
2
Transfer it into a bowl. Add 1tbsp of salt and rub it on the skin. This will help cut down the bitterness. Leave the salt on for 20 minutes.
3
After 20 mins, wash the salt off the bittergourd and squeeze/pat it dry with a clean cloth/napkin
4
Let’s make the masala now. Mix 1/2 tbsp salt, 1/2 tbsp chilli powder, 3 tbsp coriander powder, 1 tbsp dry mango powder
5
Fill the masala into the bittergourd through the slits
6
Take 2-3 green chillies. Cut the stem, slit it and remove the seeds and chop them. I like to remove seeds as they cut down on the hotness of chillies.
7
Add 2-3 tbsp mustard oil to a cooker. Once hot - add a pinch of asafoetida, 1/2 tbsp of Cumin seeds, and the green chillies. Sauté for 20 seconds
8
Place the bittergourd one by one and sauté it. Lower the flame of your the stove.
9
Add a little water (I usually eye ball it, but about 1/3 a cup) We want the entire water to burn out. Cook it for 2 quick whistles
10
All the water is burned out and the bittergourd is cooked through
11
Garnish it with some chopped coriander and some lime (you can skip lime if you want, since it already has dry mango powder)
12
And it’s ready! This recipe is not bitter at all, it has very mild bitterness, which makes it unique and yummy.
13
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