Monday, January 11, 2010

Karela Masala(Bitter Gourd in Indian spices)


1 lb fresh Karela.
Cut the karela lengthwise halfway and discard the seeds. Boil karela by adding 1 tblsp salt to the water. Drain the bitter water.
1 /4 cup unsweetened grated coconut
3 garlic cloves
1/2 inch size ginger root(Adrak)
1/2 tsp. turmeric powder(Haldi)
1/2 tsp. cumin powder(Jeera)
1/2 tsp. coriander powder(Dhaniya)
1/4 tsp mustard seed (Rai)
1 1/2 tblsp red chilli powder(Lal Mirch)
1 tblsp lime juice or substitute for tamarind juice(Imli)
6 red chilies
4 tblsp vegetable oil
Salt to taste

Grind all the above mixture except Karela to form a wet paste.
While grinding add water as needed to make a fine thick paste.
Any excess grinded paste left, can be stored in the airtight container and frozen for weeks or up to a month.
Fill the slit Karela with the grind paste and line up on a wax paper in an assembly line till they are ready to be pan fried.Add vegetable oil to the pan. When the oil is simmering hot, add the Karela to the pan. Saute the Karela till they are golden brown and ready to eat .
Serve it with white rice or chapatti's( Indian wheat pancakes)
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