Karela Masala-II

Karela Masala-II is a simple ,spicy vegetable side dish for Chapati or Rasam Rice. Hagalkayi in Kannada or Karela has its distinct bitter taste but once blended with masala it tastes awesome. Enjoy. This version is made with crunchy peanut powder.

Ingredients:

• 

  Karela Masala-II

   Bitter Gourd-3-4 (thinly sliced)
• Onion-1 sliced
• Tomato-1 chopped
  
• Peanuts -2 tbsp
• Dry coconut-2 tsp
• Sesame seeds-1/2 tsp
• Bhath Pwd-2 tsp
• Dhania Jeera pwd-1/2 tsp
• Rasam pwd-1/2 tsp
• Turmeric-pinch
• Salt to taste
• Jaggery-1/2 tsp
• Oil 2-3 tbsp

Seasoning

Oil-1 tsp

Mustard seeds-1/2tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Curry leaves -few

Turmeric-pinch

Hing-pinch

Method:

Soak the sliced Karela in turmeric and pinch of salt water for 10-15mins. Drain the water and keep it aside. Next in a kadai, add oil, add the Sliced bitter gourd and roast well till it becomes brown or crisp. Keep it aside. Next in kadai, roast tomato, peanuts, dry coconut, sesame seeds . Once cool, grind it to a coarse paste. Add this to the roasted karela, add sliced onion and mix well. Next add salt, bhath powder, other spices, jaggery pwd and mix. Add water and mix well. Let it cook for 10 mins. In a kadai, prepare the seasoning by adding the items mentioned above under the heading "Seasoning".  Add it to the sabzi. Mix well. 

Enjoy Karela Masala-II hot with rasam rice or chapati.

Adjust the spices and salt as per your taste and preferences.

(You can remove the karela seeds)


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Hagalakayi Gojju

Karela Or Hagalakayi Gojju / Bitter gourd Gojju (Kannada-word for Tamarind based curry) is delicious, spicy gravy of Karela  cooked with tangy tamarind. Enjoy with chapati or rice. A bit of sweet, tang and spice makes this bitter gourd super tasty !

Bittergourd is known as Hagalkaayi in Kannada or Karela in Hindi.

Ingredients

1. Bitter Gourd-3-4  (finely chopped) 

   

   Hagalakayi Gojju 

   
   
2. Oil-2 tspn
3. Mustard – 1/2 tspn
4. Jeera-1/2 tspn
5. Chana dal-1 tsp
6. Urad Dal-1 tsp
7. Hing-pinch
8. Turmeric pwd-1/2 tsp
9. Tamrind juice-1-2 tbsp
10. Curry leaves few
11. Rasam pwd-1-2 tbsp
12. Jaggery - 3-4  tsp
13. Dry coconut-1-2 tsp
14. Salt to taste

Method-

In a kadai, add oil and add mustard, chana dal,urad dal, hing, turmeric pwd, curry leaves once done add Bitter Gourd and fry well. Next add Rasam (Saaru) powder, tamarind juice, jaggery, salt, water and mix well. Cook for 10-15 minutes till the gravy thickens. Add dry coconut and mix. 

Serve  Hagalakayi Gojju  hot with chapati or rice.


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Bittergourd fritters

Bitter gourd fritters is an interesting recipe, perfect for rainy season. Slightly bitter and spiced, blended in Gram flour , it has a unique taste. Try it out. Bitter gourd is known as Hagalkaayi in Kannada or Karela in Hindi.

Hagalkaayi Bonda

Ingredients

• 
  
• Bittergourd / Hagalkaayi / Karela               - 3 nos
• (washed and cut into thin round rings)
• Besan/Gram flour                                      - ½ cup
• Rice flour                                              - 3 tsp
• Red chilly pwd                                      - 1 tsp
• Chat masala pwd                                   - ¼ tsp
• Oil to deep fry
• Salt to taste  

Method- In a bowl , add the sliced Bitter gourd rings and sprinkle salt on them. Leave it for some time. This will release water and bitterness. Meanwhile in a bowl, take gram flour, rice flour, red chilly pwd, chat masala, salt and mix. Slowly add water and mix. Heat little oil and add this to the besan mix. Add the  bitter gourd rings to the flour mix. In a deep pan, heat oil for frying. Carefully drop the coated rings in the oil. Fry these well on both sides.

Once done, drain the oil and place Hagalkaayi Bonda on paper napkin. Enjoy hot.

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Karela Masala

Karela Masala  is an interesting and healthy gravy that you can enjoy with  Indian breads or rice. It is delicious and simple to cook. Karela is known as Bitter Gourd or Hagalkaayi in kannada. It is very nutritious and tasty. Try it out.

Karela Masala 

Ingredients:

• 1 cup karela (finely chopped)

1 onion, finely chopped

1 tomato finely chopped

1/2  green chilly chopped

1/2 tsp jeera

1/2 tsp mustard

1/2 tsp red chilli

pwd

Turmeric pwd -pinch

1/2 tsp dhania

jeera pwd

1 tsp Bhath pwd 

1-2 tsp tamarind paste

2 tsp jaggery pwd

salt to taste

1 tbsp oil

Curry leaves-few

Coriander leaves-few

Method-In a kadai, add little oil , fry

 karela well  and keep it aside. Next in a pan,heat oil ,add jeera,mustard, chopped onions, green chillies and curry leaves and saute for 2-3 mins. Add the chopped tomatoes and masala pwds and fry well. Add little water and cook for 1-2 mins. Next add the fried karela and mix.  Simmer for 2-3 mins till the gravy blends well stirring occasionally. Garnish with coriander leaves . Serve hot with rice or rotis.

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Masala Karela fry

Masala Karela fry is a simple , spicy vegetable side dish for Chapati or Rasam Rice. Karela or Bitter gourd has its distinct bitter taste but once blended with groundnut  powder and spices , it tastes awesome. Enjoy!

                   Masala Karela fry 

Ingredients:

• Bitter Gourd-3-4 (sliced)
• Bhath Pwd-2 tsp
• Sambhar pwd-1 tsp
• Groundnut powder-1-2tbsp
• Salt to taste
• Oil 2-3 tbsp

For Seasoning:

• 2 tbsp. oil
• 1/2 tsp. mustard
• 1/2 tsp.cumin seeds
• 1 tsp chana dal
• 1 tsp. Urad dal
• Hing- a pinch
• Curry leaves-few
• Turmeric pwd-pinch

Method:
Roast groundnuts on low heat and grind it into powder. Keep it aside. Slice the bitter gourd in to thin slices. In a pan  add oil and roast the karela well. Next add bhath and sambhar powder, groundnut powder, salt and mix well. Fry till it becomes crisp. Heat oil in a pan and prepare seasoning add it to the karelas. Enjoy Masala Karela fry with hot rasam rice or chapati.

(You can remove the seeds)





'LIFE always offers you a second chance .
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