Ingredients with Measurements:
- 4-5 medium-sized karela (bitter gourd)
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. Wash the karela and slice them into thin rounds. Remove the seeds and keep them aside.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well.
7. Add sliced karela and mix well. Cook for 5-7 minutes.
8. Add water and salt to taste. Mix well.
9. Cover the pan with a lid and cook for 10-15 minutes on medium flame.
10. Remove the lid and cook for another 5-7 minutes or until the curry thickens.
11. Serve hot with rice or roti.
20-25 minutes
Temperature: Medium flame
Serving size: 4-5 people
Nutritional information:
- Calories: 120 kcal
- Fat: 8 g
- Carbohydrates: 10 g
- Protein: 2 g
- Fiber: 3 g
Substitutions for ingredients:
- You can use any other vegetable oil instead of oil.
- You can use any other spice mix instead of garam masala powder.
Variations:
- You can add boiled potatoes or paneer to the curry.
- You can add coconut milk to make it creamy.
Tips and tricks:
- To reduce the bitterness of karela, you can soak them in salt water for 30 minutes before cooking.
- You can also sprinkle some salt on the sliced karela and keep them aside for 10-15 minutes before cooking.
- You can add some sugar to balance the bitterness of karela.
Storage instructions:
- You can store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- You can reheat the curry in a microwave or on a stove.
Presentation ideas:
- You can garnish the curry with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Raita or salad
Troubleshooting advice:
- If the curry is too bitter, you can add some sugar or jaggery to balance the taste.
Food safety advice:
- Wash the karela thoroughly before slicing.
Food history:
- Karela is a popular vegetable in Indian cuisine and is known for its bitter taste.
Flavor profiles:
- Bitter, spicy, and tangy
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian