This version of karela bhaaji makes you crave for it again and again! It might take a little more time to prepare, but yes, the more the cooking time, the better the taste (well this is just my personal belief :p). So, give it a try.
Karela is also known as karla in Marathi and hagalkai in Kannada.
Ingredients:
3-4 karela
3-4 garlic cloves, crushed
3-4 tbsp of tamarind paste
Red chili powder to taste
Salt to taste
1/2 tsp of turmeric powder
1 tsp of mustard seeds
4-5 curry leaves
1 tbsp of jaggery or per your taste
Oil for frying karela
Method:
1. Scrape and discard the outer rough skin of karela and chop into round pieces. Do not discard the seeds, they taste great after frying
2. Heat oil in a wok, and fry the karela chops in batches until golden brown. Blot the fried karela
3. I use just few drops of left over oil for seasoning. So, for seasoning, add mustard seeds and allow them to splutter
4. Add curry leaves and garlic, fry until golden brown
5. Add karela chops, red chili powder, turmeric powder, salt, tamarind paste and jaggery and mix thorougly. Jaggery and tamarind paste is used just to reduce the bitterness of the karela
6. Cover and cook for 5 to 7 minutes. Since the karela is already fried and tender, they cook very fast
Serve with roti.
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