Saturday, March 17, 2012

Besani Karela (dry Bitter gourd with chickpea flour)

Well this recipe's credit goes to only n only to my mom-in-law because she taught me to cook a bitter gourd sabji without much fuss and with almost no bitter taste. Yes I m serious! and moreover this sabji is a good travel food, it can remain fresh till 2-3 days. Though I never liked this vegetable in my whole childhood and it used to be the last pick when I go for sabji market. But after knowing its nutritional values I have started cooking it in our home and luckily everybody simply loves it.

Ingredients:
250 gms or 3-4 pcs bitter gourd/karela
4 tablespoon besan (chickpea flour)
2-3 Green chilies chopped
a pinch asafoetida hing
1/2 teaspoon cumin seeds jeera
1/2 turmeric powder haldi
1/2 teaspoon dry mango powder/amchur
1/2 teaspoon red chili powder
2 teaspoon coriander powder/dhania powder
1/2 teaspoon garam masala
Salt to taste
3 tablespoon oil.

Method:

First peel and cut the gourd in thin slices, add a little salt to it and keep it aside for 20-30 mins.

Now take a pan and roast on low to medium flame till the color changes a little and you smell the roasted aroma of besan.Take it out in a plate.

Heat oil in a deep pan and start frying sliced gourd in it in batches till it turns tender and golden in color.Take them out in plate.

Use same oil and add cumin seeds and asafoetida to it and let it splutter. Once done add green chilies and let it cook too for few seconds.

Now add all dry spices except garam masala and dry mango powder to this oil and immediately add these fried gourd slices. Mix well gently and let it cook covered for 2 mins on low heat.

Remove the cover and spinkle besan on the sabji, mix and cook more for 5 mins with lid on.
You can check the gourd after this by pressing it with fingers if it requires more cooking.

Add garam masala and amchur and mix it well.
Serve hot with chapatis or pooris.

Notes:
Soaking gourd with salt takes away bitter taste upto an extent and frying will make it completely neutral.
Do not over mix the sabji or it will turn mushy.

PS- I will try to upload the picture pretty soon.




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