Karela Bhutti
A simple side dish for rice
Ingredients
- ¼ kg Karela finely chopped, don’t remove the seeds, Bitter gourd
- ¼ kg Finely chopped onion
- ½ nos Grated coconut
- 7 to Roasted Red chilies
- 1” Round ball tamarind
- 1 tsp Jaggery
- ½ tsp coriander powder
- 8 to Oil
- Salt as reqd
Instructions
- Cut the bitter gourd into even sized pieces like chopped onions and apply salt and keep aside for 30 minutes.
- Roast the whole red chilies and the coriander seeds for 1 - 2 minutes.
- Grind the grated coconut, red chilli, tamarind, and coriander seeds to a coarse paste. (salt has already been added to the bitter gourd so at this stage add as required)
- Use very little water while grinding the masala. The masala should be coarse and dry.
- Squeeze the water from the bitter gourd to remove the bitterness.
- Heat oil in a pan and fry the bitter gourd till it becomes brown in color and is cooked. (No water is to be added to the karela).
- Remove the bitter gourd from the oil and keep aside and in the same oil fry the chopped onions till translucent in color.
- To the onions add fried bitter gourd, ground coconut masala and jaggery and stir fry for 5 - 7 minutes on a slow gas stirring all the while.
- Serve with rotis or with dal and rice.
Tried this recipe?Let us know how it was!
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