“KhatHa MeetHa TeekHa Karela (Bitter Gourd/ Karathe') with Malvani Masala" .... prepared this dish with those small sized bitter gourds available in plenty during monsoon … they have a unique different taste of their own … tastes great as a side dish … Yummilicious ....
** A simple bhaji prepared using those small sized bitter gourds/ karela/ karthe available in plenty during monsoon. These are usually prepared by stuffing and frying and famous by the name barela karela in northern parts of India. In Maharashtra too they are very famous each house having their own recipe. However after preparing the stuffed one I still had a few remaining, and frankly I was in no mood to prepare them again in a few days, though I did want to prepare a few other versions which I will do so very soon.
** Now, before the bitter gourds turned ripe or got spoilt, I wanted to finish it off so after thinking over a lot decided and prepared this simple bhaji which has all the tastes mentioned in our own ayurveda included ie khatha, meetha and teekha in Konkani I would say- tikshe, amshe, godshe and in English sweet, spicy and tangy. Goes very well as a side dish served along with any dishes or your choice or with roti too. Do try it out this dish, if you love bitter gourd like my hubby does, he can have them daily too unlike me.
** Here is my simple recipe for “KhatHa MeetHa TeekHa Karela (Bitter Gourd/ Karathe') with Malvani Masala" …. My Style …
** Wash, wipe dry and slice off the edge portions of 2 large sized bitter gourd/ karathe/ karela. Cut them lengthwise into two, remove inner seeds and discard them. Now cut them horizontally into strips keeping the width not very thin. Keep this ready aside.
** Note : You may apply salt to the sliced bitter gourd and keep aside for 20 minutes, wash them and then use also, however I do not use that step. You may check out my reasons for me not doing so which I have given at the bottom of this recipe. However, you need not follow it and carry on as you wish or as you do always.
** Wash and wipe 2 medium sized ripe tomatoes. Cut them also into strips almost of the same size as that of the bitter gourds and keep them ready aside.
** Peel off the outer skin of One large or 2 medium sized onion (piyavu/ kanda). Cut them into half and then slice them lengthwise finely. Keep this ready aside.
** Heat 2 tblsp of oil/ tel in a thick bottomed kadai/ pan, when hot lower the heat to medium and add in 1 tsp of mustard seeds (sasam/ rai), when they begin to splutter add 8-10 curry leaves (kadipatta/ karbevu), fry for just a few seconds only.
** Add in the onion and fry till it turns transparent, then add in 1-2 tsp of malvani masala powder along with salt (namak/ meeta) to taste and mix well. Then add immediately the tomato pieces, mix well, cook for 2 minutes and lastly add in the karela pieces.
** Mix all the ingredients well adding 2-3 tblsp of water and let cook covered till 50% done. When half done, add in another tsp of malvani masala powder or chilly powder along with 2-3 tsp of grated or powdered goda/ jaggery and mix well.
** Sprinkle water if necessary and then cover and let cook on low heat till done. Remove from fire and keep it aside for 15-20 minutes for the dish to get settled down properly and for the flavors to get infused into the karela too.
** “KhatHa MeetHa TeekHa Karela (Bitter Gourd/ Karathe') with Malvani Masala" is done and ready to be served. This is actually a great side dish to be served along with roti or poori or parathas though you can serve them with dosa too. However, I served it in Thali along with other dishes as an accompaniment.
** In all a very lovely bitter sweet tasty bhaji for those who love bitter gourds which are good for health. It is believed that they should always be cooked with a little bit addition of jaggery to ward of its Pitta (acidic) quality, hence I always add on jaggery for karathe dishes.
** Note : I have added Malvani Masala Powder here for this dish, as in Mumbai we really get good ones readily available in stores. However, you can add in any of the spiced masala powder like pav bhaji/ biryani/ chole/ curry powder etc. or even our own sambar powder too, here the intention is to add flavorful spiced masala powder.
** The method of salt application to veggies is actually followed for two reasons, which many are not aware off, yet blindly follow ....
1.. First one being to draw out the bitterness if any, in case of certain veggies, as is the case with bitter gourds/ karate. By applying salt and letting rest the water content oozes out of the veggies and by discarding it the bitterness too is lessened.
2. The main reason however with other veggies is, that applying salt to veggies brings out the water content from them, there by dehydrating the veggie. This further helps in the procedure of frying, as it takes lesser time and oil to do so.
** Note : This step of applying salt is actually not necessary and personally I do not follow it, however many do so too, you may if you want to. I skip this step and go ahead with cooking or frying straight away as I believe that with the bitterness if any or any other nutrients etc. the mineral and nutrient contents of the veggies get washed away by squeezing out the salt water after setting aside, which if retained is actually good for health. I am sure God created them with some purpose/ intention otherwise people would not have consumed juices of the same as it is without even peeling skins, Isn’t it?? Think about it and go ahead with the methods you prefer or you always do, the choice is yours.
** There are many more “Karathe’/ Bitter Gourd/ Karela” dishes in my Blog, to which I am sharing a common link below, do browse through and try them out as and when desired …
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Thanks.