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Sweet and Sour Spicy Karela, Bitter Melon

Sweet and Sour Spicy Karela, Bitter Melon Categories: Indian|Vegetables
Nb persons: 4
Yield: 4
Preparation time: 15 minutes
Total time: 30 minutes
Source: Manjula's Kitchen

Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4 Course: Chutney Cook Time 15 minutes Ingredients
    4 cup  sliced bitter melon karela
    1 tsp  salt divided
     tsp  turmeric haldi
    3 Tbsp  oil
    1 tsp  cumin seeds jeere
    2 Tbsp  coriander powder dhania
    1 Tbsp  fennel seed powder saunf
    1 tsp  red chili powder lal mirch
    1 Tbsp  mango powder amchoor
    2 Tbsp  sugar
     cup  water

Instructions

Remove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal.
Cook the karela with 2 cups of water, with teaspoon of salt and teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy.
Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela.
In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt.
Stir fry for about 4 minutes over medium heat.
Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes.
Add sugar and stir for about a minute sugar will be lightly caramelize.

Notes
boiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks.
Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa

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