I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Friday, 18 December 2015
Karela Shahi #sikandalouscuisine
Navneet Nayar made MURGH AL SHAFA originally posted by Dhruv Shankerr that caught my imagination,
I knew this would adapt beautifully with vegetables too . Karelas being
the flavor of the month in my home found themselves deliciously
simmering in this rich yet light dry gravy.
400 Grams Karela - Clean , remove seeds if you like and cut in discs . I don't salt mine as I like a touch of bitter. Sautee for 4-5 minutes and keep aside .
1 Onion Chopped.
1 Teaspoon Jeera.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
1/2 Teaspoon Garam Masala.
2 Tablespoons Whipped Curd.
4 Tablespoons Imli / Tamarind Juice - Adapt depending upon how thick it is.
3-4 Tablespoons Grated Jaggery - Dissolved in a bit of hot water
1 Green Chili .( I would use more , this was made for mom who doesn't eat much chilies )
oil , splutter jeera , add onions.Cook covered on low till onions are
lightly browned.Now add ginger garlic paste , cook another 2-3 minutes
till you loose that raw aroma , then add haldi and dhania powder along
with salt.Cook another 2 minutes .
tip in the paste and sprinkle water , cook covered for 5 minutes till
some oil is visible on the sides. Do cook this stage very gently as this
mixture tends to stick to the pan.Add whipped curd and cook another
minute or two over low heat .
tip in sauteed karelas , saute for 10 minutes till they are
done.Finally add tamarind and jaggery , cook 2-3 minutes to incorporate
.Sprinkle garam masala , stir in , and you have a very original