Name: DAHI WALE KARELE (BITTER GOURD ) recipe by Sarika Kumar at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Karele 1/2 kg; Curd 1/2 kg; Onions 2; Khatta masala ( Amchoor + degi mirch + Salt) 1 tablespoon; Red chilli powder 1/2 teaspoon; Haldi powder 1/4 teaspoon; Garam masala 1/2 teaspoon; Salt to taste; Oil for frying; Hung curd and coriander for garnishing; Whole wheat atta 1 cup; Hung curd 1/2 cup; Ghee for making parathas

ABOUT DAHI WALE KARELE (BITTER GOURD ) RECIPE

This dish takes me back to my childhood days, when my mother used to cook this delicacy for me. I have tried to recreate her magic in a new way. This lip smacking dish is surely not easy to resist.

Ingredients Serving: 4

Karele 1/2 kg
Curd 1/2 kg
Onions 2
Khatta masala ( Amchoor + degi mirch + Salt) 1 tablespoon
Red chilli powder 1/2 teaspoon
Haldi powder 1/4 teaspoon
Garam masala 1/2 teaspoon
Salt to taste
Oil for frying
Hung curd and coriander for garnishing
Whole wheat atta 1 cup
Hung curd 1/2 cup
Ghee for making parathas

Instructions

Wash the bitter gourds properly.
Peel the washed bitter gourd .
Take a wok and fry the peeled bitter gourds on a low flame.
As they becomes golden brown , fill them with khatta masala and keep them aside.
Take the sliced onions and fry them in a wok.
As the onions turn Golden- brown, Add the bitter gourds in it.
Add curd to the wok now.
Mix it well.
Cover the wok with a lid for 10-15 minutes.
After 10-15 mins, check whether the bitter gourds have properly absorbed the curd.
Now the curd bitter gourds are ready.
For Dahi Paratha, Take the whole wheat atta kneaded with curd.
Roll the dough and fill it with hung curd, salt and red pepper.
Give it a triangle shape and make parathas.
Serve the Dahi Karele with Dahi Parantha .
Garnish with hung Curd, coriander leaves and onions and relish the dish!

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