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Make Juicy Onion-Garlic Karela Masala At Home With This Easy Recipe
- •Wash bitter gourds, remove seeds, and soak them in salt and turmeric water to reduce bitterness before drying them well.
- •Prepare an onion-garlic paste and a separate tomato puree to form the base of the rich gravy.
- •Sauté spices including turmeric, Kashmiri red chilli, coriander powder, garam masala, chaat masala, and dry mango powder until oil separates.
- •Fry the bitter gourds until slightly crispy and simmer them in the prepared gravy until well absorbed.
Key Questions Answered
To make juicy Karela Masala, you need about 500 grams of bitter gourd, one large onion, two medium tomatoes, a one-inch piece of ginger, 5-6 garlic cloves, and two green chillies. Essential spices include cumin seeds, turmeric, Kashmiri red chilli, coriander powder, garam masala, chaat masala, and dry mango powder, along with salt, a small spoon of sugar, oil, hot water, and fresh coriander leaves.
First, wash the bitter gourd thoroughly, cut them from the middle, and remove the inner seeds and the white part as needed. Then, soak the bitter gourd pieces in water mixed with salt and turmeric for some time to help reduce their bitterness before taking them out and drying them well.
Heat oil in a pan, add cumin seeds, and sauté finely chopped onion until light golden, then add ginger, garlic, and green chillies. Cool and grind this mixture into a paste, while grinding tomatoes separately to make a puree. Sauté the onion paste and tomato puree in another pan along with spices until the raw smell goes away and oil starts separating.
