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+ servings

Chatpate Karele (Spicy Bitter Gourd)

Karelas are in season. Try out the spicy and absolutely lip-smacking Chatpate Karele (Spicy Bitter Gourd). Even if you don't like bitter gourds, you are sure to enjoy this dish. A perfect accompaniment for your everyday meals.
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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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