Bitter Gourd – Karela
|1 no||Indian bitter gourd (large)|
|¼ tsp||Red chili powder|
|¼ tsp||Turmeric powder|
|2 tsp||Coriander /dhania powder|
|3 tbsp||Tomato pulp|
|½ tsp||Ginger garlic paste|
|¼ tsp||Salt (or to taste)|
|5 nos||Curry leaves|
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.
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.