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Karela Gravy
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Source: Sify.com
| 6 medium-size | bitter gourd |
| 5 medium-size | Onions |
| 1 clove | garlic |
| 2 tsp. | Coriander Powder |
| 1 tsp | cumin, (Jeera) Powder |
| Salt to taste | |
| 1/4 tsp. | turmeric powder |
| 1 1/2 tsp. | Chilli Powder |
| small ball | Tamarind paste |
| 2 tblsp. | yogurt |
| 1/2 cup | Oil |
| 2 | green chillies deseeded, chopped |
| 4-5 | cloves garlic, peeled |
| 3-4 | peppercorns |
| 1" stick cinnamon | |
| 2 | cloves |
| 1/2 tsp. | mustard seeds |
| 2 tbsp. | ghee |
| 1 tbsp. | butter |
| salt to taste |
First cut the bitter gourds (karelas) in 2 halves and carefully remove the seeds from the center with the help of a small teaspoon.
Now dip the karelas in little amount of water along with the curd, salt and turmeric powder, and boil for 10-15 min. Remove from heat and squeeze the karelas lightly to remove the bitterness.
Now deep fry the karelas until light brown and keep them aside.
Cut the onions finely. Grind onions, garlic, jeera powder, dhania powder, chilli powder, turmeric powder and salt (don't grind too much the onions).
Now take a large pan, pour oil and add the above masala. After 10 min. put the fried karelas and add little amount of water and cover it with a lid and keep on low heat.
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