Jhan-janit Saoji Karela

Jhan-janit Saoji Karela

(ಝಣ್-ಜಣಿತ್ ಸಾವಜಿ ಕರೇಲ)

If not anything, let the name of the recipe be interesting! What say?

I hardly know anyone who doesn't like spicy food. Remember those days when you are very hungry or tired of festival sweets and suddenly there's an urge to eat something spicy, something bitter? I felt it too today. So I prepared this recipe. The bitter truth is also that Karela happens to be my most favorite vegetable. Yeah.

Ingredients:
Bitter gourd - 2
Onion - 2
Garlic cloves - 5
Ginger - a small piece
Tamarind
Jaggery

For Saoji masala- Dry roast (or pour a little oil if you want) the following spices :-


- 2 teaspoons Coriander seeds
- 1/2 teaspoon cumin
- 2-3 Cloves
- 3-4 Black peppercorns
- 2 Green cardamoms
- 2 Bay leaves
- 2 Whole dry red chillies
- 1 teaspoon Poppy seeds
- 1/4 teaspoon hing(asofetida)
- 1 inch stick cinnamon
- Dry grated coconut - a handful.

(let me be honest, i was tired of typing, copy pasted above stuff from a website but I promise, the recipe is mine :) )

1. Finely chop onions.

2. Cut bitter gourd in rings. Take off the inner seeds.

3. Either boil the rings or stir fry depending on your choice. Somehow i feel if we boil Karela, the bitterness remains in them and when you fry, bitterness is gone and so do the essentials. Since I like Karela more bitter, I boiled them.

4. Dry roast or add little oil, all the spices listed. Let it cool.

5. Make a powder of these roasted spices. If you want thicker gravy, you can also add roasted groundnut powder. You can also keep this masala for a longer duration if you don't add water in it.

6. Take a pan, heat oil. Add mustard, cumin and my favorite curry leaves. Do the ritual, smell it and say aaah! and then continue... 

7. Add Garlic Ginger paste (I always prefer freshly made but you can use readymade ones also). Add turmeric powder and saute for some time till the onion is golden brown. (You can sprinkle a little water to this to avoid onions burning)

8. Add the boiled (or fried) bitter gourd rings in to this, stir a little while before adding the Saoji masala. Add salt to taste, and cook for a while. Then add tamarind (either water or paste). Allow to boil with the lid closed. Upon cooking, add some jaggery and simmer it for 2-3 minutes. Turn off the gas and keep it closed for some time. This is how it looks after cooking.

Remember one thing, (my secret this) if the food you cook doesn't taste that great the moment you taste after you cook, do not lose hopes. Just do the finishing touch up and keep it closed. Something happens and your food really tastes better once you reopen it for the next meal! Try it to believe it. :)

And I forgot to mention one thing. While eating such a spicy food, keep next to you coke. That will add taste to a tasteless food and if the food is good, it'll be even better. 

Happy cooking !