Kareli Cha Panchamrut Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianLacto Ovo Vegetarian
Ingredients
| Bittergourds - 250 grams | ||
| Til or sesame seeds - 25 grams | ||
| Raisins | 25 Gram | |
| Groundnuts | 50 Gram, roasted | |
| Cashewnuts | 10 | |
| Coconut | 1/4 | |
| Jaggery | 25 Gram, grated | |
| Tamarind - a few pods | ||
| Peppercorns | To Taste | |
| Garam masala | 1 Teaspoon | |
| Red chillies | 3 | |
| Mustard seeds | 1/2 Teaspoon | |
| Salt | 1 To taste | |
Directions
MAKING
1. In a frying pan dry roast the til.
2. Pound til coarsely with groundnuts and cashewnuts.
3. Ground peppercorns to powder.
4. In a bowl soak tamarind in water for 5 minutes. Squeeze out the pulp.
5. Peel the bittergourd and remove bitterness. Cut into small pieces.
6. In a frying pan heat 4 tblsps oil and fry bittergourds till light golden colour.
7. Add rest of the ingredients except red chillies and mustard seeds.
8. Cover tightly and cook till vegetable is tender and gravy thick.
9. Take off from fire and keep aside.
10. In a skillet heat 1 tblsp oil and toss in chillies and mustard.
11. Add panchamrut when the mixture turns red.
SERVING
12. Serve hot.
1. In a frying pan dry roast the til.
2. Pound til coarsely with groundnuts and cashewnuts.
3. Ground peppercorns to powder.
4. In a bowl soak tamarind in water for 5 minutes. Squeeze out the pulp.
5. Peel the bittergourd and remove bitterness. Cut into small pieces.
6. In a frying pan heat 4 tblsps oil and fry bittergourds till light golden colour.
7. Add rest of the ingredients except red chillies and mustard seeds.
8. Cover tightly and cook till vegetable is tender and gravy thick.
9. Take off from fire and keep aside.
10. In a skillet heat 1 tblsp oil and toss in chillies and mustard.
11. Add panchamrut when the mixture turns red.
SERVING
12. Serve hot.
Chef
