Karela Kootoo with jaggery

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Karela - 1
  • Chickpeas - 2 tbsp
  • Tur dal - 1 tbsp
  • Salt
  • Jaggery - a little
  • Tamarind pulp - 1/2 lemon size
  • Mustard - 1 tsp
  • Curry leaves - a few sprigs
  • Coconut Oil - 1 tsp
  • Masala:
  • Dhania seed - 1 tbsp
  • Red chillies - 5
  • Urad dal - 1 tsp
  • Chana dal - 1/2 tsp
  • Coconut - 2 tbsp
  • Hing - a pinch

How to Make Karela Kootoo with jaggery

  • Smear salt on the cut karela and keep aside for half an hour.
  • Squeeze out the water and wash it to remove the bitter taste.
  • Cook tuvar dal till soft.
  • Boil the karela with tamarind, jaggery, salt and haldi powder for a few minutes.
  • Roast all the ingredients for the masala and add coconut after removing the pan from the flame.
  • Grind masala in the mixer, add it along with cooked chick peas to the boiling mixture and mix well.
  • Splutter mustard in oil and add red chillies and curry leaves.
  • Pour into the mixture.

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