Dahi Wala Karela/ Bitter gourd

Dahi wala karela, literally translated, is bitter gourd cooked in yogurt. It's very tasty, healthy and easy to make. In our family, we always had karela in stuffed form known as bharvan karela. Sometimes, I also make it in a simple way by just slicing the karela. A few years ago, I came across a recipe at my friend’s home where it is made with the addition of plain yogurt, a few dry nuts, like cashews, and raisins. I gave it a try and to my surprise it was loved by everyone in the family. This recipe is definitely a keeper! Thanks to my friend Hema (from whom I learned) for this recipe. Do try and share your thoughts.

Preparation Time: 40 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 4 bitter gourd (cut into round one-inch pieces and steamed)
• 2 tablespoons oil
• 1/2 cup yogurt
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur/ dry mango powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt to mix in karela
• Salt to taste for making vegetable.
• 1 tablespoon gud/ jaggery (optional)
• 1 tablespoon chopped cashews
• 1/2 teaspoon raisins
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of hing (asafoetida)
• 1 tablespoon chopped green coriander leaves (for garnish)

Directions:

1. Scrape off the skin and wash the gourd. Chop off the ends and cut into one inch thick roundels.
2. Sprinkle one teaspoon of salt on the karela and mix well. In a pot, add 1/2 cup of water and steam in a pressure cooker for one whistle.
3. When it is cooled, remove the seeds from inside the karela and squeeze out the water.
4. In a pot, heat oil and add mustard seed and cumin seeds. When they start to crackle, add a pinch of hing.
5. Add cashews and raisins. Sauté for a few seconds. Then, add yogurt and all the spices except gud.
6. Stir and mix well. Keep stirring and when the yogurt starts to boil, add steamed karela. Cover and cook for three to four minutes. Then, add gud/ jaggery and cook for another two to three minutes.
7. Transfer into a serving dish.
8. Garnish with chopped green coriander leaves
9. Ready to serve hot with roti.

1.