Fortunately we all love Karela | Bittergourd in its truest form! Amma fuses Karela with various veggies to temper down its bitterness and Tamatar Karela Sabzi is one wonderful creation of those fusions!
Ingredients:
2 Karela | Bittergourd, quarterd and sliced into 1/4" cube
3 Tomatoes, cut into 1/4 ' cube
2 Onion, cut into 1/4 ' cube
1/2 tsp Adrak | Ginger, finely chopped
2 Green chillies, finely chopped
1/2 tsp Haldi | Turmeric Powder
2 tsp Dhania | Coriander Powder
2 tsp Saunf | Fennel Powder
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds
1 sprig Kadhi Patta | Curry Leaves
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt
Method:
- In a vessel add cut karela piece and cook them. Discard water and keep the cooked karela pieces aside.
- In a frying pan, heat oil and add rai, jeera and curry leaves.
- When the rai splutters, add green chillies, adrak and onion. Saute till onion becomes translucent.
- Add haldi, dhania powder and saunf powder. Saute for 1 minute.
- Add Tomatoes, mix well and cover cook for 3 minutes or till the tomatoes are cooked. Keep the gas on low flame.
- Add cooked karela and salt. Mix well.
- Cover cook for 3 minutes. After 3 minutes, mix well and switch off the gas.
- Transfer to a serving bowl and garnish with chopped dhania leaves.
- Serve hot with Roti | Thaiyr Sadam.
We have used:
1. Sundrop Heart Oil
2. Tata Salt Lite
About C R Meena
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