- 3 karela (bitter gourd/melon)
- 1 tbsp oil
- 2 curry leaves
- 1 medium onion,chopped
- 2 garlic cloves,minced
- 1 large tomato,chopped into big pieces
- 1″ piece of ginger,grated
- 1/4 cup coriander,chopped
- Spices: 1 tsp cumin seeds,1/2 tsp mustard seeds,1/2 tsp salt,1/4 tsp turmeric powder,1/8 tsp asafoetida powder,2 cloves (or 1/8 tsp clove powder),1 tsp red pepper powder,1 tbsp coriander-cumin powder,1/2 tsp amchur (raw mango) powder,1/8 tsp garam masala
Method:Wash and peel karela. The 1 / 4 inch to 2 hours in water with 1 tsp salt Cut in these slices.Soak. Drain water and squeeze slices.Run them under the faucet for a minute, then drain while you make the rest of the dish.
Oil on med-high heat, fry the cumin and mustard seeds until the mustard seeds begin to pop (1-2 minutes). Curry leaves, add onion and garlic for 5 minutes and saute.
Add remaining spices and fry for another 1-2 minutes.
Add tomatoes and cook on med heat until the liquid (15 minutes) is gone.
Ginger, karela, and add 1 cup water. Cover and reduce heat (30 minutes) to boil until almost dry, stirring occasionally so it does not stick to the bottom of the pot.
Top with coriander and rice and your choice of bread (naan, bread, etc.) with hot service!
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