This time instead of Indian karela(bitter gourd), I got Chinese bitter melon & prepared the "not-so-common" recipe using bitter melon.
You can get to know more about the medicinal values of bittergourd/bitter melon here & here.
My maid told me about this recipe, I made some changes according to my family needs. I did not know the actual name for this curry, as my told the name in her language. So, if any of you have ideas, do let me know.., I'll add it here :))
1 medium sized ಹಾಗಲಕಾಯಿ/karela/bitter melon (finely chopped)
3 tbsp grated coconut
1 tbsp peanuts
2 tomatoes (boiled)
3 red chillies
1 onion chopped
1 big pinch turmeric
1.5 tsp oil
0.5 tsp mustard seeds
0.5 tsp cumin seeds
3-4 curry leaves
1 red chilli (for tadka)
coriander leaves (for garneshing)
salt according to taste
- Finely chop the karela, sprinkle salt & turmeric on it & keep it aside for 10 mins.
- Dry roast the red chillies & peanuts separately.
- Grind together the peanuts, chillies, coconut & 2 boiled tomatoes & prepare a smooth paste with it.
- Squeeze out the water from karela & cook the karela by adding little water ( this would be cooked within 5 minutes).
- Add the oil to a kadai, when oil is hot, add mustard seeds, cumin seeds, curry leaves, red chilli.
- Add onions & fry them till it turns golden brown.
- Add the paste to the tadka & cook it for a minute (until raw smell disappears).
- Add the cooked karela, salt & cook for another 3-5 minutes in a slow flame.
- Garnesh it with coriander leaves & serve it with chapathi or rice.
You can find one more recipe of bitter-melon here: Hagalakayi palya (In Taste Of Mysore)