Masala/Spiced Karela (Bitter Gourd)

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“Definitely NOT for those watching their calorie intake!”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a broad heavy pan, pour the oil.
  2. Add the mustard seeds, urad dal, 1 tablespoons.
  3. of curry leaves and fry well.
  4. Add the onions and bittergourd.
  5. Fry for 5 minutes or so till it is reddish in colour.
  6. Add the green chillies, tomatoes and salt to taste.
  7. Fry for another 3 minutes.
  8. In the meantime, fry the ingredients of the masala with 1 tablespoons.
  9. of curry leaves in a wok without oil in low heat.
  10. When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
  11. Add the ground masala into the pan when the tomatoes are cooked.
  12. Add the tamarind juice, check the salt and add 2 cups of water to the pan.
  13. Cover the pan tightly and simmer on low flame.
  14. After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
  15. Switch off the gas, serve hot with rice/rotis alongwith raita.

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