Wednesday, May 28, 2014

Karela Puli Munchi/ Tangy and Spicy Bittergourd Masala

 I had told you about this dish with Karela long time back. If anyone of you have tried it I am sure you must have liked it J. I have been making it from past 4 years as of now and my hubby likes it very much and whenever we get karelas/bitter gourd this is the first thing he asks me to do with it. 
Today when I was about to make this dish i thought of changing the same recipe into a new recipe, in which I used similar ingredients but added a twist and made a complete new dish.
Puli means tangy/sour and Munchi means spicy/ chillies. Basically they make this puli munchi with fish and me having no idea what goes into the puli munchi added my own ingredients and made this Karela Puli Munchi.

 Karela Lovers must surely try it out… You will love it.





We Need:

Karela/Bitter Gourd/ Karathe – 3 washed deseeded and cut into cubes
Salt -1tbsp
Amchur Powder – 1 tsp

For the Masala:

Onion cut into cubes – 1
Dry Red Chillies – 6 or 1 tbsp red chilli powder *see notes
Coriander seeds - 1.5 tsp
Turmeric powder - 1 pinch
Cumin seeds - 1 tsp
Fenugreek/Methi seeds - 1/4 tsp
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Ginger garlic paste - 1 tbsp
Tamarind - 1 lemon sized ball
Curry leaves –few
Salt to taste
Oil - 1 tbsp


Method: 

First sprinkle one tbsp salt and 1tsp amchur powder to the cut karela’s  and keep aside.
Meanwhile, Soak the tamarind in water for about an hour and extract the pulp.
After about an hour squeeze the karelas and drain all the water in it.
In a pan dry roast the chillies* , coriander seeds, fennel seeds, cumin seeds, methi seeds and turmeric and allow it to cool.
When the roasted ingredients are cooled down pour it into mixer jar or blender,  using very little water and grind the tamarind to a thick paste(make sure the paste is finely ground).
Heat little oil in a pan add  mustard seeds when they splatter add curry leaves then add ginger garlic paste and the onions and fry until raw smell is gone.
Now add the ground mixture and mix well until it comes to a boil.
Once done add in the squeezed karelas and mix well. Add salt to taste*.
Mix well and allow it to cook until the karelas are done.
Switch off the flame, and keep the dish aside.


Serve hot with rotis, phulkas or chapathis.

*Note:
If you are using chilli powder then you need not roast them but let me tell you roasted chilly gives a different taste.
Adjust salt accordingly as we have added almost 1tbsp spoon salt to karelas they will absorb a little salt even if the throw the excess water so do not add too much salt.
You can add a little water to the gravy if you want it thin. I have not added.


With this newly learnt and experimented dish its time to say Bye,

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