Chatpate Karele (Spicy Bitter Gourd)
- 300 gms bitter gourds (karelas)
- 2 tsp salt
For the masala
- 1 cup mustard oil
- 1 tsp mustard seeds (sarson)
- 1 medium onion sliced
- 2 sprig curry leaves
- 2-3 green chillies
- 2 tbsp ginger garlic paste
- 1/2 tsp salt or to taste
- 1 tsp Kashmiri red chilli powder
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 1 tsp amchoor (dry mango) powder
- 2 tbsp tamarind pulp
- To begin, wash the karelas well and slice them thinly. Place them in a large bowl. Add two teaspoons of salt. Mix well and leave aside for at least 30 minutes. This helps reduce the bitterness.
- After 30 minutes, wash the karela slices and drain them well.
- Heat a cup of mustard oil for deep frying until the smoking point and let it cool a bit.
- Deep fry the karelas in batches until they are semi-cooked. Remove and keep aside.
- To prepare the masala, heat 2 tbsp of the same oil for added flavor.
- Add in the mustard seeds and let them crackle.
- Add in the sliced onions, curry leaves, and green chillies. Saute for a few minutes.
- Add ginger garlic paste and saute until the onions are translucent.
- Next, add in the dry masalas – salt, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), and amchoor (dry mango) powder. Mix well. Add a bit of water so that the masalas do not burn.
- Now add in the fried karela slices. Mix.
- Finally, add in tamarind pulp and a bit more water. Mix until the karela slices are well coated.
- Cover with a lid and cook for a minute or two. Check the salt and add more if required.
- The Chatpate Karele are ready to serve. Garnish with fried curry leaves. Enjoy them with chapattis.
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