Description
Shallow fried Indian Bitter Gourd prepared with an unsual tomato pulp marinade.
Bitter Gourd – Karela
| Ingredients | |
|---|---|
| 1 no | Indian bitter gourd (large) |
| ¼ tsp | Red chili powder |
| ¼ tsp | Turmeric powder |
| 2 tsp | Coriander /dhania powder |
| ½ tsp | Jaggery |
| 3 tbsp | Tomato pulp |
| ½ tsp | Ginger garlic paste |
| ¼ tsp | Salt (or to taste) |
| 5 nos | Curry leaves |
| 2 tbsp | Oil |
Instructions
Wash the bitter gourd, trim the edges and cut into thin circular rounds. Marinate with turmeric, red chili powder, coriander powder, tomato pulp, salt, ginger garlic paste and jaggery. Let it sit for 1/2 hour. Now heat up oil in a wide frying pan and splutter curry leaves. Arrange the gourds in the pan leaving little space between each other and fry over medium flame for 3 to 4 minutes on each side. When its browned evenly remove and serve. Good with curd rice.
Notes
Do not discard the marinade, fry along with the karela. These fried gourds will look lightly crispy on top and soft on the inside but gauranteed to taste less bitter.
You can use store bought crushed toamto pulp or use pulp from fresh juicy tomatoes.
Yield: Serve 2 approx.
3 Comments
Hi Mullai,
I just happen to see your recipes two days back and trust me its wonderful, especially Southern style.. i’m loving it and i’m gonna try during weekends..All the very best and hoping to see more recipes on the way…..
Also, i would like to know if you have any recipes for kids, especially babies of <1 yr range..if so please do share coz i have a 10 month old angel…i would like to try new things for her…pls do reply.
God Bless,
Tutu
hi mullai,
I am a regular visitor of your site. I like and try all recipes.
i just want to give a small tip here. i dont know how many are aware
of this tip. i got it from my granny. we can soak the karela pieces before cooking in water for hrs that will reduce the bitter taste.
i usually soak overnight if i am doing it in the morning or soak it for atleast 3-5 hrs .
Hope this helps.
thanks,
Anusha.
looks g8 ….thanks for the recipe.