Bitter Gourd (Karela/Pavakkai) is considered as a vegetable for diabetic control. Even otherwise, this vegetable has a high nutritious value. Many do not like this vegetable due to its bitter taste. But, if cooked with the right method and ingredients to balance the bitterness of the vegetable, many delicious recipes can be prepared with this vegetable. One such recipe is the Karela Masala. It goes very well with Roti, Chappati , Rice etc.
Bitter Gourd – 300 Gms
Oil – 2 tbsp
Cumin Seed – ½ tsp
Onion – 1 (sliced)
Ginger Garlic Paste – 1 tsp
Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Jeera Powder – ½ tsp
Tamarind – Small lemon sized ball immersed in water.
Garam Masala – 1/8 tsp
Jaggery – 1 tsp
Wash the Bitter Gourd and cut them into pieces.
Remove the hard seeds and discard them. Immerse them in 2 cups of boiling water with ¼ tsp of salt. Cover the vessel with a lid and simmer for 3 to 4 minutes.
Bitter Gourd would get cooked almost 60 percent. Strain the water and keep the Bitter Gourd aside.
Heat the oil in a pan. Add Cumin Seed. When it crackles, add sliced Onion and salt. Stir cook till the Onion becomes translucent.
Add Chilli Powder, Haldi Powder, Jeera Powder and Garam Masala. Stir cook for 2 to 3 minutes.
Add Tamarind water and cook for 4 to 5 minutes till the raw masala flavor goes away. Add the parboiled Karela and Jaggery. Adjust salt.
Cover and simmer for 5 minutes in medium flame.
The above will give a thick curry. To make it thin, add more water while soaking the tamarind.