Kurkure Karele
Equipment
- Heavy-based Pan
- Frying Pan
- Skillet
Ingredients
- 250 g Bitter gourds (2) small
- Turmeric pinch of ground
- 1 teaspoon Tamarind Extract
- 1 teaspoon Vegetable oil
- 1 teaspoon Urad dal rinsed and drained
- 1/2 teaspoon Mustard seeds
- 2 Red chillies dried
- Asafoetida pinch of
- 10-15 Curry leaves
- 2 teaspoons Jaggery crumbled, or soft brown sugar
- 1 teaspoon Rice flour
- Salt
Instructions
- Bring 375ml / 13fl oz (1 1/2 cups) water to a boil in a large, heavy-based pan. Add the bitter gourds, turmeric, and tamarind extract and cook for 5-7 minutes. Season with salt and cook for a further 5-7 minutes. Drain.
- Heat the oil in a large frying pan (skillet) over medium heat, add the urad dal, mustard seeds, chillies, and asafoetida, and stir-fry for about 1 minute.
- Add the bitter gourds, curry leaves, and the jaggery or sugar and cook for about 5 minutes.
- Stir in the rice flour and cook for a further 1 minute, then remove from the heat.
Video
Nutrition
Serving: 4gSodium: 4mgCalcium: 26mgVitamin C: 103mgVitamin A: 456IUSugar: 3gFiber: 2gPotassium: 204mgCalories: 33kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 7gIron: 1mg
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