Creating Waves of Awareness
I went to the local Indian Market today and walked through the aisles. At first, reviewing the health and cosmetic products, smelling the many soaps, examining the facial cleansers, skin oils, essences and creams. Many had camphor, eucalyptus, neem, citrus and lavender. Then I continued past all the freezer goods and on the way noticing huge tubs of yoghurt. Very tempting, but way too much for me to eat. Does everyone go crazy for low-fat yoghurt?
• slit gourds from one side.Remove seeds and chop the seeds.(use small 3inch size karela scrape the rough edges
• add oil in a pan, add cumin and add onions fry till golden brown, add turmeric and besan flour cook , till nice flavor of roasted besan
• add ginger garlic paste and add chili powder and add chopped bitter melon seeds
With the bouncy Bollywood music playing, all the sites of India came alive. Shelves lined with bags of grains, spice packs, on-sale jars of mixed after dinner seeds, some with mango bits and sugar coating, sesame candies and jars filled with tamarind paste. Tons and tons of flours, flat breads, foreign products that I'd never tasted.
Shilpa Harwani Sent this message
Indian Cooking Recipe : Karela (Bitter Melon)
4 karela, chopped
1 onion, finely chopped
1 green chilli, finely chopped
½ inch ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp fresh coriander, chopped
3 tsp oil
2 tsp besan
½ tsp red chilli powder
4 tsp salt to taste
1 tsp coriander powder
¼ tsp haldi powder
1 tsp amchur
½ tsp cumin seeds
Thanks Debby. Very nice recipe. I prepare karela curry the same way but I add chopped tomatoes instead of amchur powder.
Debby here is one more recipe as to how to make Karela Chutney.
Chinese Karela – 3 large (deseeded) Salt – to taste Oil – 2 tbsp or 3 tbsp (depending on the size of the karela) Mustard Seeds – 1/4 tsp Fenugreek Seeds – 1/8 tsp Peanuts – 1/2 cup (roughly crushed) Sesame Seeds – 2 tbsp Turmeric Powder – 1/4 tsp Red Chili Powder – to taste Coariander Powder – 1 tsp Cumin Powder – 1/2 tsp Lime/Lemon Juice – 1 tbsp or to taste
1. Finely chop the Karela, preferably in a food processor. 2. Sprinkle Salt generously, mix well and set aside for 30 minutes. 3. After 30 minutes, take the Karela in your palms and squeeze the juice out of it. 4. Set aside and meanwhile heat a skillet on medium heat. 5. Pour in the Oil and once hot, add in the Mustard Seeds and allow them to pop. 6. Add in the Fenugreek Seeds and cook for 15 seconds. 7. Add in the Sesame Seeds and allow them to pop. 8. Add in the crushed Peanuts and cook till they turn light golden in color. 9. Add in the squeezed Karela, mix well. 10. Also, add in the powdered spices – Red Chili, Coriander, Cumin & Turmeric. 11. Mix well and cover and cook till the Karela is cooked. 12. Stir occasionally. 13. Once the Karela is cooked all the way through, remove the cover and allow it to dry out and turn crispy. 14. Add in the Lime/Lemon juice and mix well. 15. Cook it to desired crispy-ness. 16. Serve hot or cold.
1. Be very careful while the Sesame Seeds are popping. Keep a lid handy. 2. To save time use roasted peanuts instead of raw ones. 3. Dry Mango Powder is a great alternative to Lime or Lemon Juice. 4. We have used Chinese Karela for their mild flavor but Indian Karelas may also be used for this dish. 5. Karela Chutney has a long shelf life and can be stored in the fridge for upto 7-10 days.
Thanks so much for adding another recipe!