Bitter Gourd Rice - Karela Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • For main dish:
  • 1 - medium-sized Bitter Gourd/Karela
  • 1 - big onion, sliced thin and lengthwise
  • 1 tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 2 tsp - urad dal
  • 2 tsp - concentrated tamarind paste
  • 1 inch cube - jaggery
  • 1 tsp - turmeric powder
  • 2 - green chillies, slit
  • 1 tsp - lemon juice
  • 2 tbsp + 1 tsp - oil
  • salt to taste
  • 3 cups + 2 tbsp - water
  • 1 cup - raw rice, soaked in enough water
  • For masala:
  • A handful of peanuts
  • 1 tbsp - coriander seeds
  • 1 - red chilli
  • 2 tsp - cumin seeds
  • a handful of urad dal
  • To garnish:
  • 2 sprigs - coriander leaves
  • 1 sprig - curry leaves

How to Make Bitter Gourd Rice - Karela Rice

  • Preparing the masala:
  • Dry-grind the ingredients listed for preparation of the masala. Then dry-roast until you get the aroma. Keep aside.
  • Preparing the main dish:
  • Add 1 tsp of oil, lemon juice and salt to taste to the raw rice. Pressure-cook with 2 cups of water (3 whistles).
  • Put concentrated tamarind paste, jaggery and 1 cup of water in a pan and bring to boil. Simmer for some time until the quantity reduces to half.
  • Scrape the bitter gourd and cut into pieces. Add salt and 1/2 tsp of turmeric powder. Keep aside for 30 minutes.
  • Heat 2 tbsp oil in a big deep pan. Add the mustard seeds, urad dal and cumin seeds.
  • When the seeds splutter, add the onion and green chillies.
  • When the onion turns translucent, add 1/2 tsp of turmeric powder and the bitter gourd and saute well.
  • Cook the bitter gourd until tender.
  • Add the roasted masala mixture and mix well. Then add the tamarind jaggery mixture.
  • Cover and cook until the bitter gourd is fully cooked (Add 2 tbsp of water if the mixture is too dry).
  • Add salt and let the preparation simmer.
  • Add the cooked rice, mix well and simmer for 2-3 minutes.
  • Garnish with coriander and curry leaves.
  • Recipe courtesy: enelm.blogspot.in

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