JUGU / MAWA KARELA SHAK
4 medium size karela ( bitter gourds) Scrape the skin and cut them into thin slices.
In a bowl mix karela add little salt and mix well, keep on the side for about 15 minutes. Discard seeds and squeeze out all the excess water and deep fry on high heat and set aside
INGREDIENTS
1/4 cup pea nuts small pieces
1 anion thinly sliced
1 tablespoon jaggery
2 tablespoons mawa grated
2 tablespoons desiccated coconut
2 to 3 tablespoons finely chopped cilantro
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon dhana jeeru
1 1/2 teaspoon chili powder
1 teaspoon lemon juice
FOR TEMPARING
2 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon asafetida
Heat the oil in a skillet, add mustard seeds and asafetida. As soon as it starts to crackle add anions and sauté until translucent . Add the fried karela and peanuts nuts, sprinkle turmeric powder, salt, dhana jeeru , chili powder and desiccated coconut mix well, cover the lid and let it cook for about 2 minutes on low heat, stirring occasionally. add jaggery, grated mawa and cilantro and lemon juice. Toss until well combine.Transfer in a serving bowl and enjoy with garma garam fulka and daal.
jikoni 