Pavakkai/Bitter gourd Kara Kuzhambu

My belief is, some pavakkai once in a while is good for the body to help it detox. Now, I don't believe in de-bittering the bitter gourd by salting it as I feel it takes away some of its goodness. I don't know how true all this is but it makes me feel good to be eating something bitter. It feels like redemption after having eaten all those chocolates and other goodies eaten almost everyday.

I had made some dosa batter too and so we had it with dosas. This has a tang to it and Pras loved it because of that. To cut the bitterness of the bitter gourd, this has coconut and the sweetness of fennel seeds. I've learnt from a good friend that it is all about balance.

Ingredients (Serves 4) :

1. Bitter gourd - 1 large or 2 small cut into roundels
2. 3 small country tomato or 1 large tomato
3. 1 small onion finely chopped
4. 1tsp mustard seeds
5. 1+1tsp oil
6. 1 lemon sized ball of tamarind soaked in warm water
7. 1/4 cup coconut
8. 2tsp fennel seeds
9. 6 red chillies
10. 1 tsp coriander powder
11. 1tbsp jaggery - optional
12. chopped coriander leaves
13. Salt to taste

How I made it :

1. In a kadai, heat 1 tsp oil and fry the bitter gourd till 80% cooked. I try to cut through with the ladle and if it gives in without much effort, I know it is almost done.
2. In a mixie, grind the coconut, fennel seeds, coriander powder and red chillies with enough water to get a fine paste.
3. In a pressure cooker, heat 1 tsp oil.
4. Put in mustard seeds and let them splutter. Cover with lid to avoid them from getting everywhere
5. Add the onions and fry till pink and translucent.
6. Add the ground mix from 2. Fry for 4-5 minutes on low.
7. Add chopped tomatoes. Fry till soft.
8. Add tamarind water extract.
9. Cover the cooker and give abour 3-4 whistles on high.
10. When the steam releases, add the fried bitter gourd. Adjust salt. Add water to get curry of desired consistency and let it boil for about 3 minutes.
11. Add the chopped coriander.
12. Serve hot with rice or dosas.

Butter Karela Masala - Republic Day Cooking

I came home thinking that I had to make something which reflected the colors of the Indian flag to honour Republic Day. I came home to see Karelas aka Bitter Gourd. So that was my green component. For saffron I immediately thought of butter panneer masala or the likes. For the white I thought of making some ghee rice. In the end, I decided to incorporate all the colors in one dish - butter karela masala. It was awesome and over in minutes. We had it with romali rotis - to add another white dimension.

Ingredients (Serves 2 as a side dish):

1. 2 medium karela/bitter gourd
2. 1 large onion
3. 6 cloves of garlic - biggish ones
4. 1 inch fresh ginger
5. 4 small to medium tomatoes
6. A small handful of cashews
7. 1 tsp khus khus/poppy seeds
8. 1/2 tsp red chilli powder
9. 3/4 tsp coriander powder
10. 1/4 tsp garam masala powder
11. 1/4 cup milk
12. 1-2 tbsp fresh cream/malai
13. salt to taste
14. Oil - 1/4 cup

How I made it :

1. Soak cashew and khus khus in little hot water for 15 minutes.
2. Clean and finely slice the karela into rounds. Salt and keep aside to let the bitterness out. I skip this part in order to get the most out of the karela as I believe that salting it takes out some of its goodness.
3. Grind the onion, ginger and garlic to a fine paste.
4. Grind the tomatoes separately along with cashew and khus khus.
5. Heat oil in a kadai.
6. Fry the karela pieces till cooked.
7. Take out and in same oil, add the onion paste.
8. Fry till raw smell goes away - about 3 to 4 minutes
9. Add the tomato paste.
10. Add the red chilli, coriander and garam masala powders.
11. Fry till fat separates - about 5-7 minutes
12. Add the milk and fry for a minute.
13. Add salt to taste along with the karela pieces.  Watch the salt if you had salted the karela pieces earlier.
14. After a minute or so, add the fresh cream. Mix well and turn off heat.
15. Serve hot with rotis.