KERELA BHUTI
A Spicy Mangalorean Sabji
Prepared By
Mrs.Manju		  
Pot – 16 cms  Casserole – 24cms
 
 
 

3 – 4    Bitter Gourd (Karela)

3 – 4    Medium Sized Onions (chopped)

Coriander leaves (washed & finely chopped)

Oil for deep frying

For Masala:

5 – 7    Dry Red Chilies (Spicy variety)

¾ cup  Freshly grated Coconut

1 tbsp  Coriander Seeds

½ tsp   Methi Seeds

Marble sized lump Tamarind

1 tsp    Salt or as per taste

For Seasoning:

½  tsp  Oil

1 tsp    Mustard Seeds

10 – 12            Curry Leaves
     
     
  Method  
  Wash karela well. Slit length wise into half.
Cut the karela into thin (approx. ½ cm thick) pieces, breadth wise (the pieces resemble crescent moons).
Marinate these pieces in salt & keep it aside covered for an hour. Then squeeze these marinated pieces of all the excess water.
In the meantime, dry roast all the ingredients for the masala (except coconut) in a few drops of oil, one ingredient at a time.
After the roasted ingredients cool down, grind them with tamarind, coconut & salt and just enough water to make a smooth paste.
Pour oil in the pot for deep frying. Put the squeezed karela a little at a time & deep fry these in oil till they turn dark brown in colour.
Pre-heat another pot with a tsp of oil, then add mustard seeds. When the seeds splutter, add the curry leaves.
Now add the chopped onions & sauté till brown in colour.
Now add the ground masala, also add the water used for washing the grinder (care should be taken that the water content in not much).
Cook this masala covered & keep stirring this masala regularly. When most of the water of the masala has evaporated, add the fried karela pieces, saute & cook till the rest of the water evaporates. Garnish with finely chopped coriander leaves. Your spicy karela is ready to eat!!
Serve hot with phulkas or rotis or rice & dal.   		 
 

 

  
   
   
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