Practical Method to Producing Tasty Khatta Meetha Karela (Bitter Gourd and Raw Mango Chutney)
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To make an unforgettable Khatta Meetha Karela (Bitter Gourd and Raw Mango Chutney), here are the ingridients needed:
- Prepare 1 kg of Karela.
- Use 2 large of Raw mango (kairi).
- Take half tsp of Turmeric powder.
- Provide half tsp of Red chilli powder.
- Prepare half tbsp of Salt.
- You need half cup +2 tbsp of gurr (u can take sugar as well or both in half.
- Provide half tsp of Roasted Sesame seed.
- Prepare of Roasted and crushed red Chilli flakes.
After readying the components, now you are ready to cook your appetizing Khatta Meetha Karela (Bitter Gourd and Raw Mango Chutney) by following the procedures below:
A flavourful mix of spices and boiled bitter gourd, this recipe is served as a side dish with dal-chawal or roti/paratha. Now, bitter gourd may not be your favourite vegetable, it may not even be a vegetable you like, but when you eat it this way — kanchala gojju Kanchala gojju is the Tulu term, hagalakayi gojju is the Kannada term, khatta meetha karela is the Hindi term, and of course bitter gourd curry is the rough. It is important to remove bitterness from karela/bitter gourd before using it. Make sure to peel, cut and deseed them, if the seeds are too hard. Note - If using the peel in the same recipe, make sure to remove bitterness just like you did for karela.
Recipe : Khatta Meetha Karela (Bitter Gourd and Raw Mango Chutney)
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fast method to make Khatta Meetha Karela (Bitter Gourd and Raw Mango Chutney)
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