Cuisine of Punjab:Masaledar Karele

Ingredients

3 karele (bitter gourd)
2 green chillies
1/2 tsp. ginger grated
1/2 tomato chopped
4-5 tamarind pieces inch long
1 stalk curry leaves
2-3 sprigs coriander chopped
1/2 tsp. each mustard & cumin seeds
1 tbsp. molasses or sugar
1 1/2 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2-3 pinches asafoetida
salt to taste
1 tbsp. oil
Sour buttermilk to soak karele

Method

1. Slice bitter gourd into thin discs.

2. Soak in sour buttermilk for 4-5 hours.

3. Drain, wash, sprinkle liberally with salt.

4. Keep aside for 1 hour. Rub slices well with hand, wash and drain.

5. Boil in water till soft to touch, drain, wash again, drain, keep aside.

6. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.

7. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.

8. Mix all dry masalas in 1/2 cup water to form a paste, add to pan.

9. Cook till oil separates, add karele slices. Stir, add molasses.

10. Stir and simmer for 3-4 minutes. Garnish with chopped coriander.

11. Serve hot or cold with chappatis.

Making time: 25 minutes (excluding soaking time. )
Makes: 3-4 servings
Shelflife: 1 week refrigerated

Note: This method for soaking and salting of bittergourd for any recipe, removes most of the bitter taste of the gourd.

Source: bawarchi.com