Feb 22, 2009

Karele ki sabji


I'd heard a number of times from different sources about this sabji. I never got to give it a try. I usually made gojju or Karela rings whenever we bought Karelas during the weekend shopping. I found the recipe here.

Ingredients: -
2-3 Karelas (bitter gourd), not ripe
1 tps mustard seeds
1 tps cumin seeds
a pinch of asafoetida
1 strand curry leaves
2" piece ginger, finely chopped
4 green chilies, finely chopped
1 tsp chili powder
2 tsp coriander powder
2 tsp turmeric powder
1 tbsp tamarind paste
salt

Method: -
1. With a peeler, scrap the outer thick green skin of the Karelas.
2. Slice them with the seeds. Separate the seeds after slicing.
3. Sprinkle salt & turmeric on the slices & mix well, so that each piece is coated. Let it sit for about 30 minutes.
4. Wash the pieces & drain out the water completely.
5. In the pan, heat 2 tea spoons of oil & add asafoetida, mustard seeds and cumin seeds.
6. When they start to crackle, add curry leaves, ginger, green chili, turmeric powder & chili powder in the oil.
7. Add the tamarind paste & water to it.
8. Keep stirring continuously & then add dhania & salt.
9. When there is very little moisture is left or when oil begins to separate, add the vegetable pieces to the pan.
10. Cook til the vegetable pieces become tender.
11. Garnish with coriander leaves & serve hot.

3 comments:

Smitha said...

Love Hagalkai!
This is a new way to make karelas... got to try it...So how is the little one doing?

LG said...

hagalakayi palya ruchiyagi kantha ide..arogya jopana.. :)

Paru ... said...

Haagalkai palya is something I havent tried..Tumba different agide and looks tasty..