Bitter gourd is a family favourite and I am always on the lookout for new recipes of the vegetable. This Bitter gourd or Karela subzi also is a Punjabi preparation which uses Amchur as a souring agent to tone down the bitterness of the vegetable. Lots of onions too add to its flavour and it is served hot with Phulka or Roti.
Ingredients:
250 gms bittergourd
3 medium sized onions
2 tbsps coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tbsp Kashmiri red chilly powder
1 tbsp Amchur/ dry mango powder
Salt
1tsp cumin seeds
1/4 tsp fenugreek seeds
3 tbsps oil
Salt
Method:
Wash and chop the bitter gourd into half, lengthwise. Chop two inch sized pieces. Apply a little salt and keep aside. Slice the onions thick. Heat oil in a pan. Add the bittergourd pieces and shallow fry them on a gentle flame till they are cooked and change colour. Drain and keep aside. In the same oil drop in the cumin and fenugreek seeds and after they splutter add the onions and roast till translucent. Add the shallow fried pieces of bittergourd and then add the dry spice powders one after the other. Mix thoroughly. Check for salt. Keep roasting on a gentle flame till the bittergourd turns a golden brown and the oil separates from the dish. Serve hot with Phulka or Roti.
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