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Khatta Meetha Karela (Bitter Gourd)
Ingredients
250 gms Karela (Bitter Gourd)
2 Onions
1 tsp Jeera (Cumin Seeds)
1 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi Powder
1/2 tsp Red Chili Powder
1/2 tsp Dhaniya (Coriander) Powder
1 tbsp Tamarind Pulp
1/2 cup Jaggery
1 tbsp Oil
Salt to taste
Method
1. Wash the karelas properly in running water
2. Cut the karelas in two parts from center length wise. Now cut them into thin slices. Basically you are cutting them into semicircles.
3. Now in a pan boil some water and put the karela slices into it along with 1 tsp of salt.
4. Let them boil for around 10-15 min till they are soft.
5. Now cut the onions in similar size of that of your karelas.
6. Once the karelas are boiled let them cool and then squeeze out the water from them with your hands.
7. Now in a pan, take some oil and once it is hot add the jeera and saunf and fry till brown.
8. Now add the onions and fry them till they are golden brown.
9. Add the keralas (after squeezing out water from them) along with other dry masalas and salt as per taste.
10. Stir well and let it cook with lid closed for 4-5 min.
11. Now add the tamarind pulp and jaggery and mix well.
12. Let it cook for another 4-5 min.
13. You can adjust the sweetness by adding more jaggery as per your taste.
14. Check if the karelas are cooked properly and the jaggery is properly coated.
15. Your sweet and sour karela is ready. You can store this in a refrigerator for 5-6 days.
Ingredients
250 gms Karela (Bitter Gourd)
2 Onions
1 tsp Jeera (Cumin Seeds)
1 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi Powder
1/2 tsp Red Chili Powder
1/2 tsp Dhaniya (Coriander) Powder
1 tbsp Tamarind Pulp
1/2 cup Jaggery
1 tbsp Oil
Salt to taste
Method
1. Wash the karelas properly in running water
2. Cut the karelas in two parts from center length wise. Now cut them into thin slices. Basically you are cutting them into semicircles.
3. Now in a pan boil some water and put the karela slices into it along with 1 tsp of salt.
4. Let them boil for around 10-15 min till they are soft.
5. Now cut the onions in similar size of that of your karelas.
6. Once the karelas are boiled let them cool and then squeeze out the water from them with your hands.
7. Now in a pan, take some oil and once it is hot add the jeera and saunf and fry till brown.
8. Now add the onions and fry them till they are golden brown.
9. Add the keralas (after squeezing out water from them) along with other dry masalas and salt as per taste.
10. Stir well and let it cook with lid closed for 4-5 min.
11. Now add the tamarind pulp and jaggery and mix well.
12. Let it cook for another 4-5 min.
13. You can adjust the sweetness by adding more jaggery as per your taste.
14. Check if the karelas are cooked properly and the jaggery is properly coated.
15. Your sweet and sour karela is ready. You can store this in a refrigerator for 5-6 days.
