Karela Basar

Alka Keswani — Mon, 16 Jun 2008 12:30:07 +0000

Half of the visitors arriving here would run away, for sure, after reading the name of this post…..Coz; that’s a normal reaction I expect from people who just can’t stand the bitterness of karela (bittergourd). But this post is for those other half, who will stay and would actually read the recipe…Kudos for them(bravo !). This is the simplest, basic recipe for making bittergourds and a bit of modification, like adding sliced potatoes, would actually save you from making additional dish for those fussy eaters who refuse to even have a look at these” bitter wonders”. They can enjoy potatoes in onion while you…The great karela lover… can relish your karelas . Print Karela Basar Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 Bitter gourd, karela recipe, easy to cook and it actually tastes delicious. Ingredients Bitter gourds (karela) 250 gm Onion 3 large Tomatoes 2 small sized Salt Green chillies 2-3 Ginger Turmeric powder ¼ tsp Coriander powder 1tspn Garam masala powder ½ tsp Oil 2-3 tsp Method Wash, peel and slit bitter gourds. Put some salt and keep them aside for few hours Now rinse them with some water and fry them in LITTLE oil, till light golden colour Now use this oil, to cook onions which are sliced, until soft and pink Add chopped tomatoes, green chillies, ginger and some salt Let the mixture cook till onions are very soft and brown in colour Now add fried karelas, turmeric powder, coriander powder, garam masala powder and cook further on low flame If required, add few spoons of water and cook till karelas absorb the flavour of spices and turn soft Mostly sliced potatoes, that are slightly fried, are added with karelas, which are supposed to reduce the bitterness or karela.Moreover the kids wont refuse to eat this vegetable, when they see some potato slices peeping through the mixture of karela and onions;-) 2.2.1

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Dhaas karela

Alka Keswani — Mon, 28 Apr 2008 19:12:39 +0000

Karela or bittergourd…..the name invites almost similar reaction from majority of people and that is Eeeeeks…..it’s so bitter!But the good thing is that there are many many lovers of this bitter but therapeutic, wonderful and tasty(yes it IS TASTY) karelas. Bittergourds , not only stimulates digestion but also helps to some extent in regulating glucose levels in the body.That is why the juice of karela is consumed by many diabetic people Well…This recipe of Dhaas karela comes from Bina Makhija,whose recipes I love to try, coz they are appetizing, easy to follow and do not call for exotic ingredients .Thanks Bina for this wonderful recipe. Another recipe by bina, posted on this site is Mirani Khichdi Her recipe is slightly different from what I regularly prepare, so I thought to give it a try and honestly speaking the results were really good.The two changes that I made in her recipe ,were…I used karelas without peeling them (they do taste more bitter, but I like them that way) and I didn’t used hing (because I am always scared that hing will change the whole flavour of the dish ) Print Dhaas karela Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 bitter gourds stuffed with tasty onion and garlic mixture Ingredients Karela (Bitter Gourd) ¼ kg Onion Large 2 nos Garlic 4 cloves Ginger 1’’pc Green Chillies 2-3 Tomatoes pureed 2 med Hing (Optional) A pinch Chilli powder 1 tsp Coriander powder 1 tbsp Turmeric powder ½ tsp Cumin powder (Jeera pdr)1 tsp Garam Masala pdr ½ tsp Salt To taste Oil and for frying 4 tbsp Coriander leaves 1 tbsp Method Peel the Karela’s (I preferred skin intact), slit them in middle and salt them for about 30 minutes. Wash them and deep fry them till slight golden (Do not brown them) and keep aside. Grate onions on the manual grater and strain the water completely through a strainer, do not squeeze let it drain on its own Make a paste of ginger, garlic and green chillies in pestle and mortar and keep it aside. For stuffing take a deep bottom pan, put oil, when little hot add hing Now add grated onions and sauté till dry and slightly golden .You can add salt at this time to dry the moisture in the onions Add ginger, garlic and green chilli paste, sauté again for sometime Now add all the dry masalas and continue to saute, now add tomato puree and stir, let it cook till the oil separates Once cooked add coriander leaves, mix it well and remove from heat. When this mixture cools stuff in the Karela’s, secure them by tying them with a thread and shallow fry with little oil or no oil in a non-stick pan till nice and golden. (Onions have to be grated in the manual grater by hand, do not blend or grind in the grinder it will lose the taste completely) 2.2.1

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Karela Basar

Dhaas karela