2 Ways Karela

PREPARATION

1. Take 400 grams bitter gourd and cut it into pieces.

2. Transfer this into a mixing bowl, add 1/4 teaspoon salt and mix it well.

3. Rest the mixture for 30 minutes.

4. Add 500 milliliters water and wash the bitter gourd properly.

5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric, 1 teaspoon coriander powder and stir well.

6. Then, add 400 grams washed bitter gourd and mix it well.

7. Add 1 teaspoon salt and mix it again.

8. Cover it with lid and cook for about 5 - 7 minutes on medium heat.

9. Open the lid and give it a nice stir.

10. Now, add 120 grams tomato and saute until it turns soft and pulpy.

11. Cook for another 3 - 5 minutes on medium heat.

12. Add 1/2 teaspoon red chili, 1 teaspoon crushed fennel and mix it well.

13. Cover it with lid and cook for another 5 - 7 minutes on medium heat.

14. Open the lid and give it a nice stir.

15. Serve hot with roti.

Achari Karela

Servings - 2 - 3

INGREDIENTS

Bitter gourd - 600 grams

Salt - 1 tablespoon

Wate - 700 milliliters

Water - 1 litre

Oil - 45 milliliters

Cumin - 1/2 teaspoon

Fennel seeds - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Nigella seeds - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Red chili - 2 teaspoons

Coriander powder - 1 1/2 teaspoons

Jaggery powder - 25 grams

Tamarind pulp - 60 grams