Tuesday, July 13, 2010

Kakarakaya/Bitter Gourd /Karela Sweet Masala Curry

  • Karela/Bittergourd/Kakarakaya – 3 medium sized
  • Onion- 1 big
  • Haldi-pinch
  • Jaggery or sugar to taste
  • Dalchina / Cinnamon – 1 small stick
  • Lavang/cloves - 1
  • Elachi- 1
  • Salt to taste
  • Garam Masala - pinch
  • Oil- 1 tbsp
  • Red chilli powder- 1 tsp
  • Ginger/Garlic paste - 1 tsp
  • Cilantro – few leaves
  • Water – to sprinkle
  • Clean the karela and peel it and cut into small circles / any shape u like and add some salt, haldi to the karela pieces and keep it aside for 15 min.
  • Cut the onions in to small pieces.
  • Grind the onion, salt, Chillipowder, cloves, cinnamon, Jaggery, Elachi/Cardamom, and Garam Masala and make it to a coarse/ fine paste.
  • Now take the Pieces of Karela and press the pieces gently to remove water from it.
  • Heat a pan and add oil to it and add the karela, fry it till it becomes soft / completely cooked. (If required, sprinkle some water and cover with a lid).
  • Add the masala paste to the cooked karela and mix it well with a spatula.
  • Stir well till the water in the curry gets evaporated and comes close.
  • Cover it with lid and cook for 5 min and remove it from heat.
  • Curry is ready to be served with hot rice /roti.                           
Note: To Remove the bitterness of the bitter gourd peel  the skin and add the salt to the bitter gourd pieces over night.

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