Tangy and spicy..
Yield / Serves
karela gravy ingredients: bitter gourd-4 onion-2 big ginger garlic paste-2 tbsp red chilly powder-2 tbsp turmeric powder-1/2tbsp jeera powder-1tbsp tomato-8 coconut fresh-1 cup tamarind juice-lemon sized coriander leaves-a handful peanuts -1/2cup p
First,cut the karela into the circles and remove the seeds in the middle or cut the karela in lengthwise in half.
soak the karela in water with a pinch of turmeric powder.keep aside for half an hour.
roast the peanuts in tava till it trun little black,and also roast poppyseeds, sesame seeds till it become lightly golden.
remove the peanuts skin.
blend the peanuts,poppy seeds,sesame seeds,and chopped coconut with little water make thick paste.
blend the tomatoes ,1 onion and coriander.
heat oil in a pressure cooker add onion ,curry leaves,dry red chilies,pepper seeds and add ginger garlic paste when onion trun brown. saulte for a while.
add soak bitter gourd and stir continuously till karela change the colour into light yellow.
add chilly powder ,turmeric powder,jeera powder,salt.mix well
now add the ground mixture and tomato puree mix well.
soak tamarind in water and squeeze out the juice.add to the gravy and mix well.leave to cook till oil leave from sides and masala is well coated.
add 1cup of water and cook for 1 whistle.
karela gravy is ready.
serve hot white rice or roti.
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