Besani Karela (Suateed Bitter gourd with chickpea flour)

My mom-in-law taught me how to cook suateed bitter gourd/karela sabji without much hassle and with minimal bitterness, so I have to credit this recipe to her.

Surprisingly, this dish also makes for great travel food, and can remain fresh for up to 2-3 days.

Although I never enjoyed this vegetable during my childhood and it was always my last choice at the market, I have started cooking it in my home after learning about its nutritional benefits.

Luckily, everyone in my family loves it now.

Ingredients:

250 gms or 3-4 pcs bitter gourd/karela
4 tablespoon dry roasted 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. keep it aside.

Heat oil in a deep pan and start frying sliced gourd in it in batches till it turns tender and golden in color. Remove from the pan.

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.

Always keep the heat to low as after adding besan it can start stiklcing to bottom of the pan.

Finish it with garam masala and amchur and give a quick stir.

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.
• Once it has cooled down, store it in an air tight container, this can be taken for train travels with no worry.