Rasila Karela- khatta meetha karela- Bitter gourd curry cooked in a sweet and sour sauce
- Bitter gourd/ karela -350 gm
- Jaggery/ gud-2.5 tbs
- Tamarind pulp / Imli ka ras – 2.5 tbs
- Chilli powder / laal mirch -1 tbs
- Turmeric powder/ haldi -1/2 t.s
- Fennel seeds/saunf-1 t.s
- Salt/ Namak -1 t.s
- Mustard Oil / sarson tel -3 tbs
Wash and cube bitter gourd into small pieces.(you can peel the bitter gourd if you wish,but personally I don’t like to peel the bitter gourd)
Apply 1 t.s salt into the pieces and keep covered for at least one hour.then wash well with enough water to remove the bitterness.squeeze extra water from the pieces.
Heat oil in a pan add fennel seeds,when they start crackling add turmeric and bitter gourd pieces and fry for a minute.
Add salt,mix and cover with a lid and cook on slow flame till done.keep stirring in between.
When done or cooked perfectly ,add chili powder, jaggery,tamarind pulp and 4 tbs of water ,mix well
Cover and cook for 5 more minutes on slow heat till oil start separating from the masala and gravy become little thick(it should not be too watery)
Khatta Meetha Karela ,Sweet and sour Bitter Gourd
Servings: 4 people