INGREDIENTS:
- 3 large Bitter Gourds
- 1 teaspoon Salt (for brining the gourds)
- ½ cup Vegetable Oil
- 2 large Onions, peeled and diced
- 1 teaspoon Crushed Red Chilli Flakes
- ½ tin (200 grams) Tomatoes, blended OR 3 large Tomatoes, peeled and blended
- 1 teaspoon Salt
- 2 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- ½ teaspoon Curry Powder
- ¼ teaspoon Ground Turmeric
- ½ cup (125 ml) Water
- 1 Jalapeno Chilli, sliced through the middle
INSTRUCTIONS:
- To prepare the bitter gourds, peel them with a potato peeler. Slice in half through the middle and scoop out the seeds – you can use a teaspoon for this. Slice into half-moons.
- To brine the bitter gourds, sprinkle them with 1 teaspoon Salt. Toss them to evenly distribute the salt and let them sit for at least 15 minutes. Then, squeeze out the bitter juice that they release and wash them to get rid of any extra salt. Pat dry on paper towels.
- To fry the bitter gourds, heat the vegetable oil in a large pan over a medium heat. Once hot, add the bitter gourds and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- To make the masala, add the diced onions to the same hot oil. Fry the onions until light golden brown over a medium high heat – about 10 minutes.
- Add the crushed red chilli flakes and fry for 1 minute. Then, pour in the blended tomatoes and fry for another minute or two.
- Next, add in the salt, ground cumin, ground coriander, ground turmeric and curry powder.
- Fry until the masala is dry – about 5 minutes. Add the water in stages, stir-frying after each addition, until the oil rises and you have a smooth masala. If you want it super smooth, feel free to blend it.
- To make the karela masala, add the fried bitter gourd slices to the masala. Stir in and add the jalapeno chilli. Cover and simmer for 5-10 minutes to let all the flavours absorb.
Source: This Muslim Girl Bakes
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