Sweet and Sour Karela
Recipe Ingredients
- 1/2 kg Karels
- 4 tbps chilli powder
- 1 tbsp turmeric powder
- A lemon sized ball of tamarind
- Lemon sized ball of jaggery
- Salt
- For seasoning
- 2tbsps. of oil
- 1 tsp. mustard seeds
- 1/2 tsp fenugreek
- 1/4 tsp asafoetida
- 8-10 green chillis
- 1 sprig curry leaves
- Cut the karela into thin slices, apply salt and keep it aside for 3-4 hrs.
- Squeeze out the awter and deep fry till crisp.
- Drain and keep aside. Soak tamaring in hot water and extract juice and keep aside.
- Fry mustard in 2 tbsp of oil. When the seeds splutter add fenugreek, asafoetida, curry leaves and small slices of green chillis, chilli and tumeric powders.
- Add jaggery and tamarind juice. When the gravy thickens add the fried karela slices and remove from fire.