Masala Karela
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Author supriya193 Yield No Value
Published Sep 7, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Onions Standing Time 1 hour

Recipe of Masala Karela

Ingredient Name Quantity Unit
Karela 5 Numbers
Coconut Shredded 5 Tablespoons
Small Onion 7 Numbers
Tomato 1 Numbers
Khus Khus 1 1/2 Tablespoons
Turmeric Powder 1/2 Teaspoons
Chilly Powder 1 Teaspoons
Coriander Powder 1 1/2 Tablespoons
Tamarind Small Lemon Size 1 Numbers
Mustard 1/2 Teaspoons
Curry Leaves 6-10 Numbers
Salt To Taste
Oil 3 Tablespoons


  1. Soak the Tamarind in 1/2 cup warm water.
  2. Wash and Cut pavakai into small pieces removing all seeds. Add salt to the pavakai and let it sit for 1/2 hr. Cut small onions and tomato to small pieces.
  3. Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste. Remove the paste from the mixture and add the masala powders and salt to the ground mixture. Make sure you do not add too much salt as pavakai already has some salt in it. Rinse the mixture with 1 cup of water and reserve the liquid.
  4. Heat 1 tbsp. oil in kadai. Squeeze water out of the Pavakai and add it to the hot oil. Fry the pavakai till it becomes half done. Remove it from the kadai.
  5. Add 2-tbsp. oil to the same kadai. Using sesame oil will enhance the taste. Add mustard to the oil. Once it stops spluttering add curry leaves. Add onions and keep stirring till the onion becomes soft and starts changing colour. Add tomato and stir for 2 min. Add the ground mixture and the reserved liquid from the mixture.
  6. Once the masala starts boiling add the pavakai and stir the mixture once. Put a lid and let the pavakai cook. Keep cooking till pavakai is well done and the mixture has a semi solid consistency.
Posted Sep 7, 2007

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