Khatta Meetha Karela

I love my bitter gourds. I love the bitterness which one gets while eating. So, when I came across this recipe I was surprised that how a bitter can turn into khatta and meetha. I tried the recipe with small changes. Instead of jaggery I added sugar and I skipped peanuts. Jaggery may have added to the taste but, it was still surprisingly delicious to eat. It was something new for me.

Ingredients

2 tender Bitter Gourds/Karela (washed)

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon cumin powder

1/2 teaspoon red chilli powder

1 teaspoon dry mango powder

1/4 teaspoon asafoetida

4-5 curry leaves

1 tablespoon of jaggery

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

3 tablespoons of roasted crushed peanuts

2 tablespoon oil

2 tablespoons of freshly chopped coriander leaves

Salt to taste

Method

There are two ways you can choose to cut the bitter gourd. If you have a thick bitter gourd it will most likely contain seeds. In this case split the bitter gourd into half and remove the seeds. Cut the bitter gourd into cubes.

If you have a thin and long bitter gourd, you can slice them into thin rings.

Once you have cubed or sliced them, you can steam them in a pressure cooker or a steamer with salt and turmeric powder and set aside.

Heat oil in a non stick or a heavy bottomed pan. Add the mustard seeds, cumin seeds and curry leaves. Allow them to crackle. To this add the asafoetida and stir in low heat for a few seconds.

Add the steamed bitter gourd, red chilli powder, dry mango powder, coriander powder and cumin powder. Stir all the ingredients and allow the gourd mixture to simmer for a few minutes. Add the jaggery and stir on medium high until the vegetable tends to get crispier. This happens due to the addition of jaggery which tends to caramelize.

Stir in the crushed peanuts and coriander leaves and serve hot with phulka's or even mix it with plain hot rice and ghee.