Radhe Radhe !!
Goursundar loves bitter karela, bitter neem-begun (brinjal). In fact while serving the Deities, we should always offer them bitter food first. PLease visit karela to know more about its infinite excellences. Then you'll appreciate Gourasundar's intelligence all the more.
In fact in summer, it is one of the best dishes to offer, since it also contains dahi. Only go soft on the oil. And please dont overdo the pepper part.
1 tbsp Cumin Seeds
4 tbsp Coriander Seeds
1-2 tsp Cayenne Pepper - powdered
1 tsp Saffron Threads
3 tbsp Hot Milk
6 tbsp Ghee or Clarified Butter
5 Black Cardamom pods/ Cinnamon sticks - powdered
4 Cloves - powdered
1 Fresh Ginger, grated
1 kg bitter gourds - karela, cut into thin wafer-like circles
3 cups fresh Yogurt (sweet)
1/2 cup Cream
1/2 cup Blanched Almond
Hing (asafoetida) 2 pinches.
3 boiled ans smashed potatoes.
half cup tomato puree
fresh coriander leaves
salt to taste.
1. marinade the karela rings in a fistful of salt overnight. Next morning wash away all the salt thoroughly. This is to remove the bitterness considerably.
2. Before you start cooking - Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
3. Soak the saffron in hot milk.
4. Deep fry the karela batch by batch, and press them within the folds of absorbent paper like newspapers, to get rid of the oil. After frying they'll look like thsi -
5. In 1 tbsp oil, add 1 teaspoon of jeera (cumin) let them splutter, and add the almonds. When they are slightly brown, add the potato smash. Saute the smash, stirring constantly, till it becomes brownish.
6. Now add the ground cumin, coriander, red pepper, cardamom pods, cinnamon, cloves, hing.
7. Add the ginger stirring , for a few seconds. Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.
8. Add half cup tomato puree
9. Add 2 cups boiling water
10. NOw add the karelas, and salte to taste.
11. Simmer for about 5 minutes.
12. Switch off stove, and fold in dahi or yoghurt and also the whipped cream, and saffron-milk mixture. Garnish with corinader leaves.
Now keep in the frig and serve you Deities cold with rice or chapatis.