Dum Ka Karela Recipe

Cooking Directions

• STEP 1.Start by washing and slicing the bitter gourd. Remove the seeds and soak the slices in salted water for 30 minutes to reduce bitterness.
• STEP 2.In a pan, heat oil and add cumin seeds, cloves, cinnamon, and cardamom. Sauté until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and sauté for a minute.
• STEP 4.Next, add the sliced bitter gourd and cook for 5-7 minutes until they start to soften.
• STEP 5.In a separate bowl, mix together yogurt, turmeric powder, red chili powder, coriander powder, and tamarind pulp. Add this mixture to the pan and stir well.
• STEP 6.Cover the pan and let the curry simmer on low heat for about 20-25 minutes, allowing the flavors to develop.
• STEP 7.Finally, garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Soaking the bitter gourd in salted water helps to reduce its bitterness.
• Make sure to cook the bitter gourd until it softens but still retains some texture.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste or cream to the curry.

Storage and Serving

• Dum Ka Karela can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Dum Ka Karela with roti, naan, or steamed rice for a complete meal.