A rich brown, roasted coconut based curry, using small Madras onions , okra, yams or bitter gourd. If you like the bitterness of the karela- you will like this one . I adapted this recipe of Veenu Chopra by adding 2 Tablespoons crushed roasted peanuts and 2 tablespoons grated gur / jaggery at the end . That gave a delicious crunchy with a hint of sweet bitter taste to the dish.
2 karelas ,skin on,thinly sliced ,rubbed over with salt and kept aside for an hour or so
1/2 cup small Madras onions
1teaspoon red chilli powder + 1/2 Teaspoon Kashmiri Chili Powder ( Not in original recipe )
1/2 teaspoon mustard seeds
1 sprig curry leaves
A little tamarind soaked in warm water and juice ( about 2 tablespoons) extracted
1 tablespoon coconut oil
2 Tablespoons Grated Gur/Jaggery ( not in original recipe ) AND 2 Tablespoons Crushed Roasted Peanuts ( Not in original recipe )
Squeeze water out of karela slices.
Splutter mustard seeds in hot oil, add curry leaves and onions. Stir and add karela. Sauté till almost cooked . Add red chilli powder and salt.Mix in the coconut mixture. Add water and tamarind juice.
When done add 2 tablespoons of grated gur , blend in , adjust flavors and just before serving mix in the peanuts.
Simmer- serve hot with rice.
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