Sindhi Karela

Sindhi Karela

Servings - 2 - 3

INGREDIENTS

Bitter gourd - 350 grams

Salt - 1 teaspoon

Turmeric - 1/4 teaspoon

Oil - 4 tablespoons, divided

Ginger garlic paste - 1 tablespoon

Cardamom powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1/4 teaspoon

Water - 25 milliliters

Onions - 120 grams

Tomato - 200 grams

Green chili - 1 tablespoon

Water - 150 milliliters

Coriander - 1 tablespoon

Curd - 120 grams

PREPARATION

1. In a bowl, add 350 grams bitter gourd, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
2. Rest the mixture for 30 minutes.
3. Heat 2 tablespoons oil in a pan, add the bitter gourd in it and mix it well.
4. Cover it with lid and cook for about 10 minutes on medium heat.
5. Open the lid and give it a nice stir.
6. Cook until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Heat 2 tablespoons in a heavy skillet, add 1 tablespoon ginger garlic paste and stir well.
9. Add 1 teaspoon cardamom powder, 1 teaspoon coriander powder, 1 teaspoon red chili, 1/4 teaspoon turmeric and stir again for 2 - 3 minutes.
10. Add 25 milliliters water and mix it well.
11. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
12. Now, add 200 grams tomato and mxi it well.
13. Saute the tomato for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
14. Add 1 tablespoon green chili and mix it well.
15. Add 150 milliliters water and mix it again.
16. Bring it to a boil.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon coriander and mix it well.
19. Then, add 120 grams curd and mix it again.
20. Cook for 5 - 7 minutes on medium heat.
21. Now, add the cooked bitter gourd in it and mix it well.
22. Cook for another 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Serve hot.