Pavakai Peratal Karela Masala Recipes

PAVAKAI PERATAL (KARELA MASALA)

Steps:

• Soak the Tamarind in 1/2 cup warm water.
• Wash and Cut pavakai into small pieces removing all seeds.
• Add salt to the pavakai and let it sit for 1/2 hr.
• Cut small onions and tomato to small pieces.
• Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste.
• Remove the paste from the mixture and add the masala powders and salt to the ground mixture.
• Make sure you do not add too much salt as pavakai already has some salt in it.
• Rinse the mixture with 1 cup of water and reserve the liquid.
• Heat 1 tbsp.
• oil in kadai.
• Squeeze water out of the Pavakai and add it to the hot oil.
• Fry the pavakai till it becomes half done.
• Remove it from the kadai.
• Add 2-tbsp.
• oil to the same kadai.
• Using sesame oil will enhance the taste.
• Add mustard to the oil.
• Once it stops spluttering add curry leaves.
• Add onions and keep stirring till the onion becomes soft and starts changing colour.
• Add tomato and stir for 2 min.
• Add the ground mixture and the reserved liquid from the mixture.
• Once the masala starts boiling add the pavakai and stir the mixture once.
• Put a lid and let the pavakai cook.
• Keep cooking till pavakai is well done and the mixture has a semi solid consistency.
• This can be used as a side dish or as a main dish to go with plain white rice.

CHARISHMA'S VERY TASTY BHINDI MASALA

Steps:

• Heat oil in a wok.
• Once hot, toss in the cumin and mustard seeds. Allow to splutter.
• Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
• Pour 1/4 cup of oil in the same wok.
• Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
• Remove the okra from heat, once fried and lightly browned.
• Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
• Now, add all the masala {spice} powders and mix well.
• Allow to cook for 5 minutes.
• Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
• Uncover, add salt and mix well.
• Allow to cook for 2 minutes on medium heat.
• Remove from flame and serve hot with rotis.
• Enjoy!