Karela Subzi - Bitter gourd in Coconut Milk

  • 1 medium bitter gourd, trimmed, cut into half, deseeded and sliced thinly
  • 1 tablespoon ghee
  • 1 tsp brown mustard seed
  • 1 tsp urad dhal
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 cup thick coconut milk mixed with 1/2 cup pure water
  • Rock salt to taste
  • 6-8 curry leaves
  • Blanch the sliced bitter gourd in boiling salted water for 3-4 minutes, drain.
  • Heat ghee in a heavy-bottomed pot till it looks clear.
  • Add the brown mustard seed and urad dhal.
  • When the mustard seed starts to pop and the urad dhal turns golden brown, add the bitter gourd, turmeric, cumin and salt, and mix well.
  • Add the thinned coconut milk and crushed curry leaves and simmer until heated through.
  • Serve hot with boiled Basmati rice.

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