Masaledar Karele

About Masaledar Karele

Ingredients

• Medium bitter gourds (karele), cut into thin roundels 3 to 4
• Salt to taste
• Buttermilk ½ cup
• Oil ½ tbsp
• Mustard seeds 1 tsp
• Curry leaves 10 to 12
• Ginger, chopped 1 tsp
• Asafoetida ½ tsp
• Medium tomatoes, chopped 2
• Coriander powder ½ tsp
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Fresh coriander leaves, chopped 1 tbsp + to garnish
• Tamarind paste 2 tbsps
• Honey 1 tbsp
• Thin strips of ginger to garnish
• Green chillies to garnish

How to Make Masaledar Karele (Stepwise Photos)

Method

1. Take bitter gourd roundels in a bowl, add salt and marinate for 4-5 hours to reduce the bitterness, and then soak them in another bowl of buttermilk for 2-3 hours to make them soft. Wash, drain and keep aside.
2. Heat oil in a non-stick pan, add mustard seeds, curry leaves and ginger and saute till the seeds splutter.
3. Mix asafoetida in 2 tbsps water in a small bowl and add to the pan. Mix well and add tomatoes.
4. Make a paste of salt, coriander powder, turmeric powder and red chilli with some water and add to the pan, mix well and cook till tomatoes become soft.
5. Add bitter gourds, coriander leaves and tamarind paste and mix well. Add ¼ cup water, mix and cook till the bitter gourds are done.
6. Add honey, mix well and cook on low heat for 2 minutes.
7. Transfer into a serving bowl, garnish with coriander leaves, ginger strips and green chillies and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps