Delicious Chutney with Ripe bitter gourd / Karela

Usually we do not like to use ripened bitter gourds for curries / fries. But here is a way to use it in chutney form which is delicious and healthy too.
Ripe bitter gourds – 100 Gms,( chop them roughly along with seeds and keep them aside ),
Red chilli – 6 to 7,
Jeera – 1/2 Tsp,
Peeled and crushed garlic cloves – 6 to 7,
Dhania seeds – 1 Tablesp,
Tamarind paste – 1 Tsp,
Jaggery powder – 2 Tablesp,
Oil – 3 Tablesp,
Hing – 1 pinch,
Haldi – 1/4 Tsp,
Mustard seeds – 1/2 Tsp,
Urad dal with out husk – 2 Tsp,
Channa dal – 1 Tablesp,
White til – 2 Tablesp,
Curry leaves – few,
Chopped coriander leaves – 1 Tablesp,
Onion chopped fine – 1 Tablesp, (optional and add it before removing the chutney from the blender).
1).Heat 1 tsp.of oil, add 1tsp of urad dal,2 Tsp of channa dal, garlic, 6 red chilli, jeera, dhania seeds and fry till dals change colour. Lastly add til and fry for few seconds. Remove them on to a plate.
2).To the same pan add a tablesp of oil and lightly fry the chopped gourds for 2 to 3 min. Remove and keep it separate.
3).Take the dal portion and grind it into a course powder.Add fried gourd, tamarind paste, salt, jaggery powder and run the blender by using pulse ( 2 to 3 times). Add chopped onion and run the blender once. Keep it aside.
4).Heat remaining oil, add mustard seeds, remaining dals, red chilli, curry leaves, haldi, hing and fry till mustard splutters. Add ground chutney and slowly fry on low flame for 2 min ( to remove raw smell if any ) and remove.Sprinkle chopped coriander and mix once.
5).Serve this delicious and healthy chutney with plain rice / curd rice/ break fast items. Karela lovers will definately add this to their list.
a).No need to discard the seeds as they give nice crunchy taste to the chutney.
b).Chutney should be lightly grainy.
c).Diabetics can have it with out jaggery.


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