Many people dislike bitter gourd due to the misconception that any dish made from karela has to be bitter in taste. Since my father is diabetic bitter gourd was cooked quite often at home and I never had a fuss eating it. The recipe I have shared here is very easy to make and requires few common ingredients that are easily available. According to me if the dish is cooked properly... it will turn out to be an amazing side dish which goes well with rice & chapati both.
Ingredients :
1/2 tsp mustard seeds
1/2 tsp urad dal
1 bedagi dry chilli
1 sprig curry leaves
1 tblsp oil
2 big Bitter gourd/ karela
1 1/2 tsp tamarind
1 tblsp jaggery
2 tsp Rasam powder
1 tsp turmeric powder
salt to taste
Method :
1. Clean wash the vegetable, cut it lengthwise and remove the seeds and spongy centre.
2. Chop into thick slices. Add little salt and haldi to the slices and marinate for atleast half an hour.
3. Next rinse the bitter gourd with water .. as most of the bitterness is released.
4. Drain the water and squeeze the slices with your hand to remove excess water. This helps to reduce the bitterness of bitter gourd.
5. Soak the tamarind in water to extract it's juice.
6. Heat oil in a kadai... add mustard seeds, urad dal, bedagi chilli, curry leaves.
7. When mustard seeds start to crackel add the squeezed bitter gourd slices. Saute well till the slices turn crispy and turn golden.
8. Now add the tamarind juice, jaggery and salt. Let cook till the slices become tender.Stir occasionally.
9. Add little water if required. Now add the Rasam powder and cook for further 3-4 minutes.
10.Your palya is ready to be served.
Ingredients :
1/2 tsp mustard seeds
1/2 tsp urad dal
1 bedagi dry chilli
1 sprig curry leaves
1 tblsp oil
2 big Bitter gourd/ karela
1 1/2 tsp tamarind
1 tblsp jaggery
2 tsp Rasam powder
1 tsp turmeric powder
salt to taste
Method :
1. Clean wash the vegetable, cut it lengthwise and remove the seeds and spongy centre.
2. Chop into thick slices. Add little salt and haldi to the slices and marinate for atleast half an hour.
3. Next rinse the bitter gourd with water .. as most of the bitterness is released.
4. Drain the water and squeeze the slices with your hand to remove excess water. This helps to reduce the bitterness of bitter gourd.
5. Soak the tamarind in water to extract it's juice.
6. Heat oil in a kadai... add mustard seeds, urad dal, bedagi chilli, curry leaves.
7. When mustard seeds start to crackel add the squeezed bitter gourd slices. Saute well till the slices turn crispy and turn golden.
8. Now add the tamarind juice, jaggery and salt. Let cook till the slices become tender.Stir occasionally.
9. Add little water if required. Now add the Rasam powder and cook for further 3-4 minutes.
10.Your palya is ready to be served.
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