Karelicha Khamam Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyDiabetic
Ingredients
| Channa dal - 1 cup | ||
| Bittergourds - 250 grams | ||
| Mustard seeds | 1 Teaspoon | |
| Asafoetida - a pinch | ||
| Coriander powder | 1 Tablespoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Ground cumin seeds - 1 teaspoon | ||
| Sugar | 1 Tablespoon | |
| Tamarind - a few pods | ||
| Corriander leaves - a handful | ||
| Salt | 1 To taste | |
Directions
MAKING
1. Peel gourds and remove bitterness.
2. Cut into small pieces. Keep aside.
3. In a bowl add dal and water. Soak dal whole night.
4. Next day drain out the dal from water.
5. Grind coarsely.
6. In a frying pan heat 4 tablespoon oil. Toss asafoetida and mustard in it.
7. After the seeds stops spluttering, add gourds and sauté until light golden.
8. Add all the ingredients except tamarind and coriander leaves. Mix well.
9. Seal with a lid tightly till the vegetable is tender. Do not add water.
10. In a small bowl add tamarind with water and keep it soaked for 5 minutes. Extract the juice.
11. Add the juice to the cooked vegetable and mix well.
12. Remove from fire.
SERVING
13. Serve garnished with coriander leaves.
1. Peel gourds and remove bitterness.
2. Cut into small pieces. Keep aside.
3. In a bowl add dal and water. Soak dal whole night.
4. Next day drain out the dal from water.
5. Grind coarsely.
6. In a frying pan heat 4 tablespoon oil. Toss asafoetida and mustard in it.
7. After the seeds stops spluttering, add gourds and sauté until light golden.
8. Add all the ingredients except tamarind and coriander leaves. Mix well.
9. Seal with a lid tightly till the vegetable is tender. Do not add water.
10. In a small bowl add tamarind with water and keep it soaked for 5 minutes. Extract the juice.
11. Add the juice to the cooked vegetable and mix well.
12. Remove from fire.
SERVING
13. Serve garnished with coriander leaves.
Chef
