Khatta Meetha Karela (Sweet and Tangy Bitter Gourd)

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Like I mentioned in the last blog post, I love anything and everything from the gourd family. So here I am with another though ‘not-so-very- liked-by-many’; “Bitter Gourd”.
Maybe as a child I wasn’t too fond of it either and didn’t really like eating it. But I remember once during summer vacations, when I must have been 5 or 6 years old, my nani (Maternal Grandma) told me to atleast give it a try. From that day on, I guess this has been on my list of favourite veggies. 😀
As the name suggets, it is certainly bitter in taste but then looking at the nutritional benefits of this vegetable, one can totally let go off that! If you are not a keen eater of this one, try out the way i made it and maybe you will start liking it too. 🙂

A little about the ‘Nutrional Benefits’ of Bitter Gourd
Bitter Gourd is an extremely rich source of Vitamin C which helps in boosting immunity and keeps a check on your regular health. It is essentially a store house of dietary fibre that aid in proper digestion and good bowel movement.
Also it has as less as only 17 calories per 100 gms which makes it a good food to be included in your weight loss diet. And an extremely diabetic friendly vegetable, it is advisable to have a glass of Bitter gourd juice every morning on an empty stomach.
So have I given you enough reasons to incoroporate Karela in your diet.  🙂

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While Karela is cooked in a number of ways, here I made a khatta meetha karela, i.e. sweet and tangy and yet not losing on the healt aspects! Check out the recipe and make it soonest.

Recipe for Khatta Meetha Karela
Serves : 4

Ingredients :

250 gms Bitter Gourd/ Karela
4 tbsp oil
2 tsp + 1 &1/4 tsp salt
a pinch of asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1 tsp red chilli powder
3/4 tsp turmeric powder (haldi powder)
2 & 1/2 tsp coriander powder (dhaniya powder)
1 tsp coarsely ground fennel powder (saunf powder)
1 small raw mango, grated
2-3 tbsp grated jaggery (Gur)
Enough water to wash the vegetable

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Preparation :
Firstly wash the karela well in running water so that it is all clean.
Take a bowl, put your vegetable in here and sprinkle 2 tsp salt over it. Cover with a lid and give it a topsy-turvey shake so that salt mixes with all the karelas.
Keep them like this for an hour and a half.
Now wash them again twice and drain all the water.
Salt is completely washed. This method of first putting them in salt is done to remove the bitterness of the vegetable. Now cut them into slices just as given in the second picture above. 🙂
There is no need to peel it.

Method :
1.Take a wok, heat oil and add hing, jeera and rai and let them crackle.
2.Add sliced karela and stir. Cover with a lid and cook till they are soft for about 8-10 minutes. Give a stir or two in between so that they do not stick to the bottom.
3.Uncover the lid, check that they’re cooked and add all the spices, salt,red chilli powder, dhaniya powder, saunf powder,haldi powder and stir.
4. Add grated raw mango and grated jaggery and stir well again.
5. Cook for another 2 minutes and your khatta meetha style karela is ready to eat.

Best eaten with phulka/roti/chappati or mixed with dal and rice. 🙂
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Notes :
Bitter gourd uses more oil for cooking lest it’ll be too dry.
If raw mango is not available, you may use 1/2 tsp dry mango powder (amchur) and there won’t be any difference in the taste.
Also sugar can be substituted for jaggery but I personally prefer Jaggery.
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Awaiting your feedback. 🙂
Thank for stopping by, Happy Cooking. ❤

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Bharwan Tinde (Stuffed Apple Gourd)

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How can you not love greens?? They look gorgeous, don’t they! 🙂 Well, i love everything from the “gourd” famliy. Be it bottle gourd (Lauki), Bitter gourd (Karela), Ridge gourd (Taurai), Sponge gourd (gilki), apple gourd (Tinda) to name a few!! The list is endless.
In india, usually all these are summer vegetables however today you get everything throughout the year. But I am still a firm believer of eating seasonal and fresh produce, nothing beats that! Right? 🙂
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I might just do different post on all these vegetables belonging to the gourd family and in what variations are these eaten in my family. So thought why not start with an ever favourite “Bharwan Tinde”.
Bharwan tinde ki sabji is nothing but apple gourds stuffed with an indian spice filling and cooked till tender and flavourful! You ought to make this, if you haven’t yet.

Here’s the recipe you are looking for.

Bharwan Tinde ki Sabji :
Serves  : 4-6
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Ingredients :

500 gms Apple Gourd/Tinda
2-3 tbsp oil
1/2 tsp jeera (cumin seeds)
1/2 tsp rai (Mustard seeds)
a generous pinch of hing (asafoetida)
1 & 1/2 tsp salt (Adjust as per taste)
1 & 1/4 tsp red chilli powder (Adjust as per taste)
1/2 tsp haldi powder (Turmeric powder)
2 & 1/2 tsp dhaniya powder (Coriander powder)
1 tsp saunf (fennel seeds)
1/4 tsp amchur (Dry mango Powder)
7-8 garlic cloves
a bunch of  fresh coriander leaves (washed and chopped)

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Method :
Wash and peel the apple gourds. Put a cross slit in between ensuring that it does not cut the end, so as to fill it nicely.
Take your spices, salt, red chilli powder, haldi powder, dhaniya powder, saunf, amchur and chopped coriander leaves. Mix them well (Filling is ready).
Now stuff each tinda.
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Take a wok, heat oil and add hing, jeera and rai till they spultter.
Put the stuffed tindas one by one into the wok so that the stuffing doesn’t spill out.
Cover the wok with a plate and pour some water on top of it so that it cooks well and softens nicely. Let it cook on low-medium flame and stir twice or thrice in between.
Add 2-3 tsp water and cook for another 5-7 minutes till they are moist and soft.
Add all the remaining masala mix. Give it a stir.
Now dig in the center of the wok, add minced garlic cloves and saute. Now stir again and cook for 2 more minutes.
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Bharwan tinda is ready to eat! Best enjoyed with garma garam fulka/roti.

So now that you have the perfect recipe for it, go make it in your kitchen and don’t forget to keep me posted with the feedback. I bet you’ll love it. 😀
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