Bitter Gourd is perhaps the most disliked vegetable. Who likes to eat something so bitter?? On the contrary in my opinion it is one of the best accompaniment to a meal.
To get rid of some of the bitterness of the Karela, cut it and sprinkle some salt over them and leave for 2-3 hours. Then wash properly and squeeze out the excess water. Since the karelas have soaked the salt, we don’t need to add more while cooking them.
Now for the khatte meethe karele we need jaggery and tamarind. I’ve used palm jaggery but the other one can also be used. The tamarind should be soaked in water for 20-30 mins. After which squeeze it nicely with fingers and strain to get the pulp. These days readymade tamarind pulp is also easily available.
Ingredients:
Bitter Gourd or Karela - 500 grams ( cut in small pieces)
Mustard Oil - 1.5tsp
Onions - 2 medium sized chopped
Coriander Powder - 2tsp
Turmeric Powder - 1 tsp
Fennel Seeds (saunf) - 2 tsp
Jaggery - 1 cup
Tamarind pulp - 1 tbsp
Method:
1. Wash thoroughly the karela to get rid of the salt. Put in a pressure cooker with little water and cook till one whistle comes.
2. In a heavy bottom vessel heat oil and add the onions.
3. Once the onions are cooked, put in the boiled karela and jaggery. Cover and cook for 5 mins.
4. Add coriander powder, turmeric and saunf. Cover and let the spices cook.
5. Once the jaggery has melted and the spices are cooked, add the tamarind pulp. Mix well, cover and cook for 2 mins. Karelas are ready to serve.
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