Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.
Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.
1. Sukto
3. Gujarati bitter gourd stir fry
This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.
I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.
Recipe
Karela or bitter gourd – 3 medium
Small onions – 5, cubed
Onion – 1 large, sliced
Tomato – 3 medium
Ginger paste – 1/2 teaspoon
Garlic paste – 1 teaspoon
Oil – 3 tablespoon
Salt to taste
Turmeric powder – 1/2 teaspoon
Coriander powder – 2 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 teaspoon
Amchur or dry mango powder – 2 teaspoon
Method
1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.
2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.
3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.
4. Grind the tomatoes.
5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.
6. Now add bitter gourd and fry for 4 – 5 minutes.
7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.
8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.
9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.
10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.
Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.
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