Ariso Recipes
Tangy and Spicy Karela in Tamarind Gravy
Last update date: February 24, 2012
Savor the flavors of Tangy and Spicy Karela in Tamarind Gravy. Bitter gourd slices, cooked to crisp perfection, in a tangy tamarind-infused gravy with a hint of spice. Perfect with rice or chapatis.
50 minutes.
Tamil Nadu
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Ingredients
3
How To Cook?
1
To prepare tangy and spicy karela in tamarind gravy, start by soaking the tamarind pulp in 1/2 cup of water and set it aside.
2
Cut the bitter gourd into thin slices and finely chop the onions.
3
In a pan, heat 1 tablespoon of sunflower oil and saute the bitter gourd slices until they turn slightly crispy and brown. remove them from the pan and keep them aside.
4
In the same pan, add the chopped onions and cook until they become translucent.
5
While the onions are cooking, grind fresh coconut, turmeric powder, coriander seeds, dried red chillies, fenugreek seeds, black peppercorns, and 5 stalks of curry leaves to form a smooth paste. use water as needed while grinding.
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