Dahi Karela (Bitter Gourd with Curd) |
Ingredients:
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
Method:
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
You can vist FB page - https://www.facebook.com/bengalikadai
Author : Manna Majumder
Recipe By : Dipti Rani Nandi Majumder
You can vist FB page - https://www.facebook.com/bengalikadai