Karela Masala

Karela Masala Recipe - Vegetarian Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Karela Masala is a popular Indian dish made with bitter gourd, also known as bitter melon. This unique vegetable has a distinct bitter taste that is balanced out by the spices and seasonings used in this recipe. Karela Masala is a flavorful and nutritious dish that is perfect for those looking to try something new and exciting in their cooking.

History

Karela Masala has been a staple in Indian cuisine for centuries. Bitter gourd is known for its numerous health benefits, including its ability to lower blood sugar levels and improve digestion. The combination of spices used in this recipe adds depth and flavor to the dish, making it a favorite among many Indian households.

Ingredients

2 to 3 medium-sized bitter gourds, seeded and cut into thin slices
1 onion, finely chopped
2 tomatoes, chopped
2 to 3 green chillies, finely chopped
1 tsp ginger-garlic paste
1 tsp cumin seeds
0.5 tsp red chili powder
0.25 tsp turmeric powder
0.5 tsp coriander powder
0.25 tsp garam masala
0.25 tsp amchoor (dried mango powder, available at the local Indian grocery store)
salt, to taste
2 tbsp cooking oil

How to prepare

In a deep pan, sauté cumin seeds in hot oil until they begin to sizzle. Then, add onions and green chillies. Fry until the onions tenderize and brown.
Add red chili powder, turmeric, coriander powder, and salt. Sauté to blend in the spices.
Add chopped tomatoes, ginger-garlic paste, and amchoor. Fry until the tomato juices dry up.
Add salt and sliced bitter-gourd. Cover and cook for 7-8 minutes until done. Sprinkle garam masala on top.
Enjoy with warm rotis and a side of piping hot dal.

Variations

Add potatoes or bell peppers to the dish for added flavor and texture.
Substitute amchoor with lemon juice for a tangy twist.
Garnish with fresh cilantro or mint leaves for a pop of color and freshness.

Cooking Tips & Tricks

Make sure to remove the seeds from the bitter gourd before slicing it, as the seeds can add a bitter taste to the dish.

- Be sure to cook the bitter gourd until it is tender, as this will help to reduce the bitterness of the vegetable.

- Adjust the amount of spices used in the recipe according to your taste preferences.

Serving Suggestions

Karela Masala can be served with warm rotis or rice, along with a side of dal or raita. It can also be enjoyed on its own as a light and flavorful meal.

Cooking Techniques

Sauté the spices in hot oil to release their flavors and aromas.

- Cover and cook the bitter gourd until tender to reduce its bitterness.

Ingredient Substitutions

Use lemon juice instead of amchoor for a different flavor profile.

- Substitute green chillies with red chilli powder for a milder heat.

Make Ahead Tips

You can prepare the Karela Masala ahead of time and store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or a sprinkle of garam masala for a beautiful presentation.

Pairing Recommendations

Serve Karela Masala with warm rotis, rice, or naan bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 4g

- Sugars: 3g

Fats

- Total Fat: 8g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Iron: 6% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Karela Masala is a low-calorie, high-fiber dish that is rich in vitamins and minerals. It is a healthy and delicious option for those looking to incorporate more vegetables into their diet.

Summary

Karela Masala is a flavorful and nutritious dish made with bitter gourd and a blend of spices. This dish is a great option for those looking to incorporate more vegetables into their diet while enjoying a delicious and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Karela Masala. It was a warm summer day, and I had just finished shopping at the local market. As I was walking back to my car, I noticed a small stand selling fresh vegetables. Among the colorful array of produce, there was a pile of bitter gourds, also known as karela.

I had never been a fan of bitter gourd, but something about the vibrant green color and unique shape caught my eye. The vendor must have noticed my curiosity because he struck up a conversation with me, telling me all about the health benefits of karela and how it was a staple in Indian cuisine.

Intrigued, I decided to purchase a few bitter gourds and asked the vendor if he had any recipe suggestions. He smiled and handed me a crumpled piece of paper with a handwritten recipe for Karela Masala. He told me that it was a traditional Indian dish that would transform the bitter gourd into a flavorful and aromatic delicacy.

I thanked the vendor and headed home, eager to try out this new recipe. As I read through the instructions, I realized that the key to reducing the bitterness of the karela was to soak it in salted water before cooking. This step would help to draw out the bitter juices and make the gourd more palatable.

I followed the recipe diligently, slicing the karela into thin rounds and soaking them in salted water for an hour. In the meantime, I prepared a masala paste using a blend of spices like coriander, cumin, turmeric, and garam masala. The aroma of the spices filled my kitchen, making my mouth water in anticipation.

Once the karela had been soaked and drained, I sautéed them in a pan until they were lightly browned. Then, I added the masala paste and let it simmer with the karela, allowing the flavors to meld together. The final touch was a sprinkle of fresh cilantro for added freshness and color.

When I took my first bite of the Karela Masala, I was pleasantly surprised. The bitterness of the gourd had mellowed out, replaced by a complex blend of spices and aromatics. Each bite was a burst of flavor, with the perfect balance of sweet, sour, and spicy notes.

I knew that I had stumbled upon a gem of a recipe, one that would become a regular feature in my culinary repertoire. Over the years, I have made Karela Masala countless times, tweaking the recipe here and there to suit my taste preferences. I have shared it with friends and family, who have all been amazed at how delicious a simple bitter gourd dish can be.

As I reflect on the journey that led me to discover this recipe, I am reminded of the beauty of cooking and how it has the power to bring people together. Each recipe is like a story waiting to be told, a piece of culinary history that is passed down from generation to generation.

And so, I continue to cherish the memories of that warm summer day when I stumbled upon the recipe for Karela Masala, grateful for the culinary adventures that lie ahead. Cooking has always been my passion, and I am grateful for the opportunity to share my love for food with others.