1 kg (2.2 lb) Bitter gourds (karela), scraped, washed
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Cloves (laung)
4 Green cardamom (choti eiaichf), crushed
a pinch Asafoetida (hing)
1/2 cup (125 ml) 4 fl oz Water
2 cup / 400 g (14 oz) Yoghurt (dahi), whisked
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
Salt to taste
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
4 Cloves (laung)
4 Green cardamom (choti eiaichf), crushed
a pinch Asafoetida (hing)
1/2 cup (125 ml) 4 fl oz Water
2 cup / 400 g (14 oz) Yoghurt (dahi), whisked
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
Salt to taste
method
1. Slit the bittergourds lengthwise on one side. Remove the seeds and spread them on a plate. Rub 2 tsp salt over them and keep aside for 5 minutes. Wash well and drain the excess water.
2. Heat the oil (for frying) and lightly fry the bitter gourds on high heat. Keep aside.
3. Heat 4 tbsp oil in a pan; add cloves, green cardamom, and asafoetida. Stir in the water and bring to the boil.
4. Mix the yoghurt with ginger powder, aniseed powder, garam masala, and salt. Add to the pan, stirring continuously, till the mixture boils.
5. Add the bitter gourds. Cook till the gravy thickens and the oil separates. Serve hot.
2. Heat the oil (for frying) and lightly fry the bitter gourds on high heat. Keep aside.
3. Heat 4 tbsp oil in a pan; add cloves, green cardamom, and asafoetida. Stir in the water and bring to the boil.
4. Mix the yoghurt with ginger powder, aniseed powder, garam masala, and salt. Add to the pan, stirring continuously, till the mixture boils.
5. Add the bitter gourds. Cook till the gravy thickens and the oil separates. Serve hot.
serving amount
serves: 8
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