Karela Dahi wala

About Karela Dahi wala

Ingredients

• Bitter gourds (karele), thinly sliced 2 to 3
• Yogurt 1½ cups
• Salt to taste
• Turmeric powder ¾ tsp
• Gram flour (besan) ½ tbsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Asafoetida ¼ tsp
• Sunflower oil 1 tbsp
• Ginger, cut into thin strips 1 tsp
• Green chillies, chopped 2
• Fenugreek seeds (methi dana) ¼ tsp
• Fennel seeds (saunf) 1 tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Karela Dahi wala (Stepwise Photos)

Method

1. Take bitter gourd slices on a plate, add salt and ¼ tsp turmeric powder and rub them on the bitter gourd well. Keep aside for 30 minutes to remove bitterness.
2. Take yogurt, gram flour, remaining turmeric powder, red chilli powder, cumin powder, asafoetida and salt with little water in a bowl and whisk together well.
3. Heat oil in a deep non-stick pan on medium heat, add ginger, green chillies, fenugreek seeds and fennel seeds and saute till fragrant.
4. Add bitter gourd slices and increase heat. Mix well and add ¼ cup water. Mix well, cover and cook till the bitter gourd is tender.
5. Reduce heat, add yogurt mixture and mix well. Continue to cook stirring continuously till oil begins to leave the mixture.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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