Mogra Karela

Namaste.

Bitter gourd is my most favourite vegetable. I used to hate it as a child but I clearly remember, once in a Mumbai restaurant, just to take revenge on myself for some reason, i had ordered Karela masala. To my astonishment, I just loved the dish! Ever since I've become addicted to it. We cook karela at least 3 times a week.

I and my wife together have learnt many recipes of Karela. Today's is fresh one. Here it is..

For better results, use only naturally grown vegetables. (For me, thanks to Ground to Earth)

Ingredients:

Bitter gourd - 3 to 4

Grated Coconut - half portion. 

Ground nuts - half a fistful. 

Green chilli - 3

Coriander leaves.

Curry leaves.

Coconut oil - 3-4 spoons.

Recipe is pretty simple. 

Cut Bitter gourd in bigger sections, take out the centre portion and keep only the thick skin part. Grind it along with raw ground nuts to a very coarse powder. 

In a pan, put coconut oil. Add mustard seeds, cumin seeds, urad dal and curry leaves. Allow them to splutter in their respective time period.

Cut green chilli in frustum shape small sizes. Add green chilli in to the oil and saute a bit.

Now add ground karela in to it. Add asafoetida about 3 pinches. Stir well in high flame.

Add a little coriander and fenugreek powder. Add salt to taste, stir well.

Cook for about 3-5 mins. Squeeze lemon in to it. Add a pinch of sugar. Add coriander leaves.

Serve hot or cold, it tastes good anyway. :)

Bye the way I called it as Mogra Karela because the white grated coconut looked like jasmine flowers in the bush to me.