Karela Andhra Style Bitter gourds cooked with spices . A specialty from Andhra Pradesh. By Sanjeev Kapoor 02 Jun 2016 in Recipes Course New Update Main Ingredients Bitter gourds, Tomato Puree Cuisine Andhra Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Karela Andhra Style 4-5 Bitter gourds 4 Tomato Puree 1 inch piece Ginger 5 cloves Garlic to taste Salt 1 tablespoon Coriander seeds 1 teaspoon Cumin seeds 1 teaspoon White sesame seeds 1 1/2 teaspoon Oil 2 medium Onions chopped 1/4 cup Tomato puree 2 tablespoons Jaggery (gur) grated 2 tablespoons Tamarind pulp Method Wash, scrape and cut karela in half, length wise, remove seeds and thinly slice. Apply salt and leave aside for ten to fifteen minutes. Wash with plenty of water, drain and squeeze out excess water. Grind ginger and garlic to a fine paste. Roast red chillies, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa till light brown, stirring continuously. Cool the mixture and then grind to a fine powder. Heat oil in a non-stick pan and add the karela and stir-fry for four to five minutes or slightly browned. Add chopped onions and stir-fry for three to four minutes. Add ginger-garlic paste and again stir-fry for one to two minutes. Add tomato puree and cook further for a few minutes. Add ground powder, grated jaggery, tamarind pulp and salt. Stir well and add one cup of water and bring to a boil. Reduce to medium heat, cover and simmer for five minutes. Nutrition Info Calories 537 Carbohydrates 95.6 Protein 12.9 Fat 11.4 Other Fiber 28.1 gm #Coriander seeds #Cumin seeds #Garlic #Ginger #Oil #Salt #Tamarind pulp #Tomato puree #White sesame seeds Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article