This Bitter Melon Curry will be liked by all the non-karela lovers since the bitter taste does not dominate the vegetable. Make the karelas crispy and enjoy this with roti [bread].
3 cups bitter melon, peeled and cut into long strips
4 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon asafoetida
1/4 teaspoon turmeric powder
1 cup peeled potatoes, cut into cubes [plantain can be substituted]
1/2 cup chopped cilantro
1/4 cup raw, broken cashews
2 tablespoons sesame seeds
1 1/2 tablespoons ground coriander
3/4 tablespoon chilli powder
2 tablespoons sugar
1/4 teaspoon dried mango powder (amchur)
Salt to taste
2 tablespoons finely chopped cilantro
Combine the bitter melon with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes.
Squeeze out the excess water from the bitter melon and set aside.
Using medium heat, heat the oil in a non-stick pan, then add the cumin seeds. When the seeds crackle and are fragrant, add the asafoetida, turmeric powder and cook for 30 seconds. Add the squeezed bitter melon, cover and cook over low heat for 8 to 10 minutes, while stirring occasionally.
Add the potatoes (or plantains) and cook over a medium heat for more 10 minutes or till the bitter melon is crisp and the potatoes are cooked, while stirring occasionally.
Add the salt, cilantro, cashews, and sesame seeds, mix well and continue cooking for more 2 to 3 minutes, while stirring occasionally.
Add the ground coriander and cumin, chilli powder, sugar and amchur powder and cook for another 2 to 3 minutes.
Serve hot garnished with coriander.
YIELD: Makes 4 servings
SOURCE: Adapted from rescipe by Tarla Dalal. Photo by Tarla Dalal.