Karela masala by Chef Sonali
|Red chilli powder||2 Teaspoon|
|Cumin powder||2 Tablespoon|
|Coriander powder||2 Tablespoon|
|Dry mango powder||2 Tablespoon|
|Turmeric powder||1 Teaspoon|
|Onions||1 Cup (16 tbs), sliced thick|
|Tomato puree||1 Cup (16 tbs)|
Clean, wash and wipe karela absolutely dry. Remove half a centimeter from both ends. Slit and keep aside. Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt. Stuff the karela/bittergourd with this masala. Keep the left-over masala separately. Heat oil in a kadai. Add sliced onions and cook for 1/2 a minute. Add stuffed karela/bittergourd. Cook covered on low heat. Stir occasionally. Add
rest of the dry masala when karela/bittergourd is almost cooked. Add tomato puree. Cook covered on low heat till karela/bittergourd are fully cooked and tender.
Soak karela/bittergourd in salted water to reduce bitterness for 3-4 hours.
Ensure that you do not add any water to this vegetable.