Karela
Ingredients
1 lb
Karela
½ cup
Onion
(chopped)
½ tsp
Salt
(or to taste)
2 tsps
Ground coriander/cumin mix
¼ tsp
Turmeric
2 Tbsps
Raw peanuts
(crushed)
½ tsp
Green chilies
(crushed, or to taste)
½ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
1 tsp
Sesame seeds
2 Tbsps
Gor
Instructions
1
Trim both ends of the karela, slice in half lengthwise.
2
Scoop out the large seeds from the center and cut ¼ inch thick slices.
3
Rinse and sprinkle 1 tsp of salt, set aside in a bowl for 30 minutes.
4
Squeeze the karela to remove some bitterness.
5
In a saucepan, heat oil for tempering on medium heat.
6
Add mustard and cumin seeds, when crackled add hing then karela.
7
Cover and cook, stirring often.
8
When half done, add the onions and the seasonings, except sesame seeds and gor. Mix well.
9
Cover and finish cooking on low heat.
10
Add gor and sesame seeds, mix.
11
Once the gor is melted remove from heat.
Tempering
Ingredients
2 Tbsps
Oil
½ tsp
Mustard seeds
½ Tbsp
Cumin seeds
⅛ tsp
Asafoetida
(hing)