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:
Bitter Gourd-3-4 (thinly sliced)
Karela Masala-II - 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.
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'LIFE always offers you a second chance .
It's called TOMORROW'
