Karela posto Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds. Sprinkle salt over the slices and let them sit for 15 minutes to reduce bitterness.
• STEP 2.Meanwhile, soak the poppy seeds in water for 30 minutes. Drain the water and grind the poppy seeds into a fine paste.
• STEP 3.Heat mustard oil in a pan and add cumin seeds. Once the seeds crackle, add the bitter gourd slices and sauté until they turn golden brown.
• STEP 4.Add the poppy seed paste, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the flavors blend together.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to slice the bitter gourd thinly to ensure even cooking.
• Soaking the poppy seeds helps in grinding them into a smooth paste.
• Adjust the amount of red chili powder according to your spice preference.

Storage and Serving

• Karela Posto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish before serving to enhance the flavors.
• Serve Karela Posto as a side dish with steamed rice or Indian bread like roti or paratha.