Ingredients
- 3 tbsp peanut oil some for chutney
- 1-1/2 + 1 nos onion 1 1/2 sliced +! small chopped
- 4 nos garlic sliced
- 2 nos karela sliced and quartered (small)
- 5-6 nos mushroom moon sliced
- 1 tsp amchoor powder
- to taste salt
- 1 tbsp sugar
- 3 tbsp curd
- 1 nos tomato small chopped
- 3 nos potato small chopped
- 1/2 nos raw mago medium sized chopped
- 1/4 cup green chutney
- 3 tbsp tamarind chutney
- 250 grams puffed rice
- per choice nylon sev
- 1 nos lemon juice (to be used in chutney also)
- 2 tbsp coriander leaves finely chopped
Instructions
- Wash , scrape the outer ridges and cut the bitter gourd into 4 sections length wise scoop out the sides and slice them in quarters . Apply salt and leave it for 30-40 minutes and squeeze out the karele ka juice.
- Meanwhile dice and boil potatoes. And prepare the vegetables to be sauteed.
- Prepare green chutney as per your home recipe I made my chutney using coriander, curd ginger ,chili and salt sugar and oil and lime juice .
- Once you have squeezed out the bitter gourd juice . In a pan heat up oil . Add sliced onion and caramelize them till golden add in the sliced garlic and saute till it softens Add in your bitter gourd add salt and saute it . Add mushrooms till it releases water and slightly shrivels.check for bitter gourd doneness finish with curd, sugar and amchoor powder.
- In a bowl take the chopped tomato,onion,potato , raw mango , tamarind chutney (mine was store brought) green chutney , Sauteed bitter melon mixture , salt , nylon sev and mix well with the puffed rice.
- Check for the balance of taste and finish off with a squeeze of lime if need be .And yes a little coriander never hurts