Karela Gravy
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Tangy and spicy..
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Ingredients
- 4 bitter gourd
- 2 onion big
- 2 tbsp Ginger garlic paste
- 2 tbsp red chilly powder
- 1/2 tbsp Turmeric Powder
- 1 tbsp jeera powder
- 8 tomato
- 1 cup coconut fresh
- tamarind juice lemon sized
- Handful coriander leaves
- 1/2 cup peanuts
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Instructions
- 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 turns 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 turn brown. Sauté for a while.
- Add soak bitter gourd and stir continuously till karela change the color 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 1 cup of water and cook for 1 whistle.
- Karela gravy is ready.
- Serve hot white rice or roti.
Recipe Nutrition
Calories: 161 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Sodium: 56 mg | Potassium: 727 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 2110 IU | Vitamin C: 67 mg | Calcium: 60 mg | Iron: 3 mg
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