Bitter Gourd Relish
Ingredients
Bitter groud -6 to 8
Salt
Oil - 2 tbp
mustard seeds 1/2 tp
Fenugreek Seeds 1/2 tsp
Dried red chillies - 5
Jaggery grated - 2-3 tbsp
Tamarind pulp
Wash the bitter gourd. Cut into thin slices. Rub 1 tsp salt into the slices and set aside. Squeeze out the excess water.
Heat 2 tbsp oil and saute 1/4 tsp mustard seeds, fenugreek seeds and green chillies. Take the pan off the heat and grind the spices to a powder. Heat 1 tbsp oil anf fry the gourds.Spoon into a bowl and mix in the powdered spices, jaggery and tamarind pulp. Mix well. Season with mustard seeds .
Stuffed Karelas
Ingredients
6-8 karelas
1 Tbsp salt
Mix together for the masala:
Salt to taste
1/2 tsp turmeric
1/2 tsp ginger powder
1 Tbsp coriander powder
1/2 tsp chilli powder
1 tsp roasted cumin
1/8 tsp asafoetida
1 tsp fennel seeds-roasted and coarsely pounded
1/2 tsp fenugreek seeds-roasted and coarsely pounded
2 Tbsp mustard oil
Scrape off the rough surface of the bitter gourd; slit length wise on one side, rub all over with 1 tbsp salt and keep aside for about 30 minutes. Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds, if any. Stuff the filling firmly into the bitter gourd. In a pan, heat 2 Tbsp of oil and add the bitter gourd. Turn over a few times on high flame. Reduce heat and cook covered, till tender, stirring a few times so the vegetables are cooked and browned all round.
Karela Ka Achaar
8 to 10 karela (bitter gourd)
2 Tbsp salt
For masala:
3/4 cup salt
1 Tbsp haldi (turmeric)
1 Tbsp sonth (dried and powdered ginger)
1/4 cup chilli powder
1/4 cup roasted and powdered ajwain (carrom / thymol)
2 Tbsp saunf (fennel seeds) roasted and pounded coarsely
2 cups lemon juice
A sterilised jar
Scrape off the rough surface of the bitter gourd, slit lengthwise on one side, rub all over with salt and keep aside for 3-4 hours. Squeeze the karelas'to get rid of the discarded juices, scoop out the seeds and wash and squeeze again. Mix a little bit of the lemon juice into the masala to dampen it, then stuff the filling firmly into the karelas and tie each one to secure the filling. Place the filled karelas neatly into the sterilized jar and pour enough lemon juice to cover. Keep it in the sun for 3-4 days and eat after a week.Once ready, you could cut and serve small pieces.
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