Recipe : Chatpata Pyazi Karela

Thinking of bitter gourd (karela), the word that comes to our mind 

is “yucks” or “why karela?”

But if you prepare it following this recipe, I’m sure that “yucks” 

will get transformed to “WOW”. And you will not even like to share it with anyone.

Chatpata Pyazi Karela

Ingredients:

Bitter gourd (karela) – 250 gm.

Green chillies – 2 to 4

Medium Onions – 3 to 4

Raw mango – 1 medium (or 50gm)

Salt – according to your taste

Oil – 1½tbsp

Turmeric – ¼ tsp

Method:

• Make thick pieces of gourd, onion, raw mango and chilli.
• Heat up oil in a wok.
• Sauté onion and chilli.
• Add gourds, salt and turmeric.
• Sim down the flame and close the lid.
• When it gets cooked a little (for about 5 to 7 min.), remove the lid and stir it once.
• Now cook it without lid, keeping sim flame, with occasional stirring.
• When, the gourds get cooked completely, add raw mango to it.
• Cover the wok for 5 minutes, so that mangoes get cooked.
• Remove the lid. Mix it properly, stir the mixture occasionally; till the gourds start leaving oil.
• Discard the excess oil.
• The Chatpata Pyazi Karela is ready to be served.

 Note: 

1. If the gourd seeds are of red colour, or are ripe, then discard the seeds.
2. Don’t leave cut gourds for long. This would make the gourds more bitter.
3. Taking excess oil for cooking will decrease the bitterness of the gourds. And as, the excess oil would be discarded afterwards, it won’t affect the health much.
4. Keeping the wok open in later part of cooking will help to make the gourd tasty, crispy and less bitter.