Thursday, Dec 20 2007

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Karela Stirfried Vegetable

Ingredients:
4 medium gourds, debittered, boiled
1 onion finely slivered
2 tamarind pieces, fingersized, chopped fine.
1 tbsp. sugar
salt to taste
4-5 green chillies chopped
1 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4th tsp. turmeric powder
3-4 pinches asafoetida powder
1/4 tsp. cumin seeds
1 tbsp. oil

Method:

1. After debittering gourds, boiling till tender, but not mushy.
2. Slice thinly into finger length pieces.
3. Heat oil in heavy pan, add cumin, asafoetida, allow to splutter.
4. Add ginger, garlic, chillies, stirfry for a minutes.
5. Add onions, saute till transparent.
6. Add chopped gourds, turmeric, salt, tamarind, and sugar.
7. Stir and cook till almost dry.
8. Garnish with chopped coriander.
9. Serve hot with roti, khakras, or even a toast.

Making time: 20 minutes
Makes: 3 servings
Shelflife: 1 day, but best fresh

Karelas' Index

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