Comments on: Garlicky-sweet-spicy bittergourd

By: www.denufood.com

www.denufood.com — Fri, 11 Sep 2009 03:06:13 +0000

Hi Shilpa,
Just recently came across your blog was glad to see so many recipes. I recently happened to start my blog and started it with bitter gourd stir fry. Try it out…i think its one unique way

By: Deepa

Deepa — Sun, 19 Jul 2009 18:40:00 +0000

hi shilpa
I just love karela and this recipe rocks. I have similar one.
here is the recipe
Mix tamarind juice, dahi and little salt. Cut Karela into lengthwise and marinate in the dahi mixture. Put it in the fridge for abt 2 hours.
Then fry this karela till it is dark brown. keep it aside.
Add lots of garlic and onion in the same oil. Fry till transulent. Then add chilli powder and jaggery.
Finaly add karela and mix well.
This goes really well with chapati.
I also have some pictures of this recipe. Let me know if you would like me to send them to you.

regards
Deepa.

Shilpa: Thanks for the recipe Deepa. No, I do not want picture, I do not post the pictures that I did not click (just for to avoid any copyright issues). Thanks for the offer though.

By: Saloni

Saloni — Fri, 10 Jul 2009 12:07:46 +0000

Ok, couldn’t resist coming back as I just remembered that I made these delicious bittergourd for lunch yesterday. Please feel free to try it and modify as you wish.

This one was handed down by my mother-in-law’s grandmother to her and now to me. Must try!

‘Dhaage-waaley kareley’

5-6 small karelas
Mustard Oil

For stuffing:
-Amchur Powder 2-3 spoons
-Dhaniya pwd 1 tspn
-Chilli pwd 1 tspn or more
-Garam Masala 1 tspn
-Haldi 1/2 tspn
-1 small boiled potato
Salt to taste

Method:
Peel the karelas lightly, wash, slit them in between and rub lots of salt and keep aside overnight.
Wash them thoroughly and drain all water completely.

Mix all dry powders with the boiled potato and stuff the karelas (be careful of the salt content as you’ve already soaked the karelas in salt overnight). Now take a sewing thread and secure the stuffed karelas lightly to keep the masalas in place. Shallow fry in mustard oil till golden brown. These will stay in the fridge for a few days and can be served (hot or room temp) with plain parathas, rice or just chew them as it is.

Good Luck!
Cheers,
Saloni

By: Saloni

Saloni — Fri, 10 Jul 2009 11:51:59 +0000

Shilpa,

I too have a habit of browsing the google like many others for recipes and couldn’t help stop by specially when your site looks so organized and appealing. Good work!

My family loves bitter-gourd, specially my husband, and I’m going to try this one (it looks delicious already). Thanks for the recipe. I will share some of my, and my family’s recipes with you soon.

Thanks,
Saloni

By: Sonia Pereira Deuri

Sonia Pereira Deuri — Tue, 30 Jun 2009 09:29:04 +0000

I love bitter gaurd. The bitter gourd preparation I know does not have onion or garlic in it. It involves just boiling the gaurd with jaggery,salt, tumeric, chilli and drying off the water. add tamarind last & cook for 2 mins & take off fire. Garnish the dish by breaking mustard,curry leaves and dry red chilies in a little oil.

By: lalitha

lalitha — Mon, 29 Jun 2009 21:55:06 +0000

my mom cooks something very close to this, i will send u the recipe

By: hema

hema — Mon, 29 Jun 2009 21:54:15 +0000

nice recipe

By: Sangeeta

Sangeeta — Sat, 27 Jun 2009 20:50:30 +0000

Thank you Shilpa for this wonderful Karathe recipe. It turned out perfect & was a good change from the regular dish that I make of it.

By: Diane

Diane — Fri, 19 Jun 2009 04:53:29 +0000

I made something very similar to this last week, and it was fabulous – it’s my favorite karela recipe. Yum!

By: Aysha

Aysha — Fri, 19 Jun 2009 00:12:14 +0000

Simple and nice recipe…This time i am gonna try this