Tuesday, 22 December 2015

Dahi Karela (Bitter Gourd with Curd)

Dahi Karela (Bitter Gourd with Curd)

1 large bitter gourd

5 tbsp curd

Salt to taste.

3 tbsp ghee

1/2 tsp methi seeds

2 Tej pata (Bay leaf)

Pinch hing

1/4 tsp turmeric powder (optional)

3 pieces half silted green chili


Wash and cut the gourds into roundels.

 Wash and squeeze out the water.

 Marinate with salt, and black pepper for about 30 minutes.

Now these are ready to be made into the desired dish
Heat ghee.

Add the bay leaf, methi seeds (fenugreek Seeds) and hing.

Add the gourds and turmeric powder (optional) sauté till the moisture is absorbed from these.

Add the beaten curd , salt  and mix it well Once the curd are mixed, add 1/2 cup water and let the gourds cook till tender.

You might need more or less water depending on how thick the gourd slice is, also depending on the quality of the gourd.

The Japanese gourds are very tender and cook fast, but may be in India I would need to add more water and cook longer and it semi thick gravy and serve with white rice .

Author : Manna Majumder
Recipe By : Dipti Rani Nandi Majumder
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