SPICY KARELA FRY (BITTER GOURD)

Ingredients:

Karelas ...... 2-3

Onions ....... 2 (chopped - about half cup)

Curd .......... 1/4 cup

Tomato ..... 1 small

Ginger-garlic paste .... 1 tbsp.

Turmeric powder .... 1/4 th tsp.

Mango powder ......... 1/2 tsp.

Salt ............................ to taste.

Coriander leaves ....to garnish

Oil

ROAST & DRY GRIND:

Peanuts ....... 1 tbsp.

Sesame seeds .. 1 tsp.

Poppy seeds .... 1 tsp.

Coriander seeds 1 tsp.

Cumin seeds ...... 1 tsp.

Fennel seeds ...... 1/2 tsp.

Cloves ................. 2-3

Green cardamom 2-3

Dessicated coconut ... 1tbsp.

Whole red chillies ...... 2-3

(You can grind and store this masala in the refrigerator....it can be used in non-veg preparations too)

For Tempering:

Asafoetida ..... a pinch

Mustard seeds ...1tsp.

Dry red chillies ... 1 broken into pieces.
Curry leaves ...... 8-10
Method:

1. Scrape the karelas, remove the seeds and cut into small pieces.Mix the sour curd and salt. Marinate over night or even more to remove the bitterness.

2. Take about 1/4 cup oil in a pan and deep fry the karela pieces. Remove from oil.

3.In a seperate pan heat a little oil and fry the tempering ingredients.Add the chopped onion and fry till golden brown. Now add the tomato and ginger-garlic paste. Saute and add the karelas, turmeric powder, mango powder, salt and mix well.Simmer for 2-3 minutes.

4. Now add a heaped table spoon of the dry ground masala. Stir it well and simmer for a minute on low flame.

5. Garnish with coriander leaves and serve with rice or rotis.

This dish goes well with jowar rotis.