Bitter Gourd Salan | Karela ka Salan

I was tired of making karela with onion or potatoes or even stuffed, wanted to make something new with my favorite vegetable. Since we all make eggplant and mirchi ka salan why not to use that delicious salan gravy to make this humble vegetable who many of you might not even like it. So made the salan, add shallow fry karela in it and enjoy it with rice and roti and my diner is done. Happy with the results so here I am sharing with you all.

Salan Ingredinets  :
2 tbsp. sesame seeds
2 tbsp. grated coconut
2 tbsp. raw peanuts
1 tsp. chopped ginger
1/4 cup chopped onions
1 tbsp.. turmeric powder
1 tsp. coriander and cumin  powder
1 tsp. chili powder
1 tsp. tamarind pulp

Method:

Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavors are released and the ingredients are lightly browned.
When it's cool, put the roasted mixture in grinder add the turmeric powder, coriander  & cumin powder, chili powder and tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.

To Make it with Karela

2 Bittergourd - Cut it in half and remove all the seeds from inside
2 tbsp. oil
Few curry leaves

Method :

Heat a deep dish pan, add 1 tbsp. oil in it , add cut karela pieces and cook till its 75% done.
Take it out.

Add one more tbsp. oil in same pan, add curry leaves when its give nice aroma, add the salan and cook till you get nice consistency, if its too thick add water, if its too thin cook it till you get your desire gravy.
Add shallow fry karela in it with salt and cover and let them cook together so it mixes nicely.
Serve hot with steamed or jeera rice or your favorite roti or paratha.

I like it thick gravy so I made it that way, if you like runny gravy you can adjust the water part.