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Another vegetarian recipe that can be made for Monti Fest/Novem Jevan is Karathe. This recipe is sweet & spicy to compliment the bitterness of the vegetable.
Ingredients
- 250 gms Karathe (Bitter Gourd/Karela)
- 1 medium onion
- 1 medium tomato
- 3-4 tsp Baffat powder
- 2-3 tbsp Jaggery
- Small Marble size tamarind soaked in quarter cup hot water
For Tempering
- 1/2 tsp Mustard seeds
- 8-10 Curry leaves
- 5/6 Garlic cloves crushed
- 1 tsp of Kashmiri red chilly powder (optional)
Instructions
- Cut Karathe/ bitter gourd/Karela into half & slice them. Add 1 tsp salt, mix & keep for 30 mins. (If the karela is nice & fresh, don’t scrape the outer part. Just scrape the parts which have turned black)
- After 30 minutes, squeeze the Karela & keep aside
- Heat 1-2 tbsp coconut oil in a pan, add onion & fry on medium flame for 1-2 mins, add Karela & fry for 3-4 mins on low flame
- Add Baffat powder & fry for few seconds
- Add tomato & fry for few seconds, then add tamarind pulp, 1/4 cup water, cover & cook on low flame till almost cooked
- Last add jaggery, add salt if required. Adjust spice, sourness & salt according to your taste. Do not overcook the vegetable. Remove & temper
- To temper: Heat 1 tbsp coconut oil add mustard seeds, when they splutter add curry leaves, garlic, fry till garlic is brown, switch off the flame & add Kashmiri chilly powder (optional) mix & add the tempering.
Notes
You can also add Ambade/Hog Plum/June Plum instead of Tomatoes. If you add Ambade, then don’t add tomato & only if required, add tamarind pulp.
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