Bitter Gourd In Yogurt Recipes
BITTER GOURD IN YOGURT
Make and share this Bitter gourd in Yogurt recipe from Food.com.
Provided by Honeybeee
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable.
- Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds.
- Sprinkle turmeric powder and salt over the karelas and mix well.
- Keep aside for half an hour for the bitter juices to run out.
- After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid.
- Heat oil in a wok or frypan.
- Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas.
- Stir for 2 minutess.
- Add yogurt and cook till the yogurt comes to a rolling boil.
- Cover, lower heat and cook till the karelas are tender.
- Uncover, add ground fennel and chaat masaala.
- Cook, without covering, till all the liquid has dried.
- Check to see if you require more salt.
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- Heat the coconut oil and add the mustard seeds to it. Once they splutter, add the curry leaves and bitter gourd slices to it. Once the bitter gourd slices are crispy fried, take the mustard seeds, bitter gourd and curry leaves out from the oil with a slotted spoon into a bowl. Do not drain the oil too much.
- Grind the coconut, yogurt, chillies and cumin to a smooth paste and mix in the salt. Move to a serving bowl and top with the fried mustard seeds, bitter gourd and curry leaves.
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