BITTER GOURD TOMATO SUBZI

Bitter gourd also known as Bitter Melon or Karel is widely known medicinal qualities, it is known for its weight loss, anti malarial, anti-helmintic, anti viral, cardioprotective properties as well as is helpful for those suffering from diabetes.Despite its properties, Bitter gourd is detested  for its taste and therefore not eaten widely.  The recipe here is quick to make and is an attempt to make the vegetable more palatable.

GOES WELL  WITH: Roti, Rice and Dal.

TIME TAKEN: 15 mins

POINTERS: If you want to decrease the bitterness in bitter gourd then simply scarp the outer skin of the vegetable and dip it in a solution of water and salt for at least an hour. The water-salt solution will absorb the bitterness substantially.

INGREDIENTS:
250 gms Bitter Gourd/ Karela
3 large Tomatoes
5-6 cloves of Garlic
1/2 inch Ginger
1 tsp Oil
1 tbsp Coriander powder
1 tbsp Cumin powder
1/4 tsp Chilli powder
1/4 tsp Turmeric powder
salt to taste
Water

METHOD:
1. cut the bitter gourd in 2" pieces and put in a pressure cooker. Par Boil the vegetable.
2. Drain the Karela and keep it aside, keep around 1/2 a cup of the water aside. Later cut the karela length-wise into pieces.
3. Chop the Garlic roughly and paste the ginger, chop the tomatoes finely.
4.  Heat 1 tsp oil in a wok or kadahi, add the garlic first let it cook a bit and then add the ginger paste and  tomatoes.
5. While the tomatoes soften a bit add the Karela.
6. Add the spices and the salt, cover for a minute.
7. Add salt to taste and the stock we had kept aside into the subzi.
8. Let the water dry and take the dish off the flame.
9. If you want to add a zing to the dish add juice of a lemon in it just before serving.