This is the traditional method of
preparing a bittergourd masala among Sourashtrians.
I love anything made with karela.
Bittergourd fry is also one of my favorite. I can just keep munching on it. Don’t
be deceived by the bitter taste of the karela and turn a blind eye towards it.
The end result of this dish is amazing. It is also very easy to prepare with
minimal ingredients. Karela has amazing health benefits too. It is used as a remedy for diabetes and liver
problems. It purifies the blood, so its very good for your skin health.
This simple preparation tastes
delish with dal rice and curd rice.
2 medium sized karela (thinly
sliced)
1 ts sambar powder
1 ts tamarind extract
1 big onion (thinly sliced)
1 medium sized tomato (optional)
Handful of chana dal
2 tbs of oil
Preparation
Dilute tamarind extract and
sambar powder in 2 cups of water. Add enough salt. Bring them to a boil in a
pan. Add the cut karela pieces. Allow them to boil until all water is
completely evaporated and the karela looks dry. Take them in a container and
keep them aside. (Small baby karela is very much preferable for this recipe and they give an amazing taste. If
you are using them, just slit them in the middle without cutting them.)
In the same pan add enough oil.
Once it is hot add the chana dal. Fry them for a minute untilit turns brownish.
Add the thinly sliced onions and fry them for a minute. Now add the karela and
give a good toss. Sprinkle little water if needed, close the pan and simmer
them for 2 minutes.
Karela masala is now ready.
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