A classic Hyderabadi curry where tender bitter gourd is simmered in a rich, nutty gravy made from peanuts, sesame, and coconut. The tangy tamarind and sweet jaggery perfectly balance the bitterness, creating a uniquely flavorful dish.
Prep20 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 cup
348cal
5gprotein
19gcarbs
Ingredients
250 g Bitter Gourd (About 4-5 small ones, also known as Karela)
1 tsp Salt (For preparing the bitter gourd)
3 tbsp Raw Peanuts
2 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut
1 medium Onion (Thinly sliced)
6 tbsp Vegetable Oil (Divided for frying and for the gravy)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Tangy, perfectly spiced karela salan with light rumali roti. A gut-friendly, homestyle meal that's surprisingly good!
This awadhi dish is perfect for dinner. With 677.21 calories and 12.620000000000001g of protein per serving, it's a high-fiber option for your meal plan.
30gfat
Red Chili Powder
(Adjust to your spice preference)
1 tsp Coriander Powder
0.25 cup Water (For grinding the masala paste)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 leaves Curry Leaves
1 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup warm water and extract the pulp)
1 tbsp Jaggery (Grated or powdered)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourd well. Lightly scrape the rough outer skin and make a lengthwise slit on one side, keeping the other side intact.
Carefully scoop out the seeds and pith from the inside.
Rub 1 tsp of salt all over the bitter gourd, inside and out. Set aside for 20-30 minutes to allow it to release its bitter juices.
After resting, firmly squeeze each bitter gourd to remove as much liquid as possible. Pat them dry with a paper towel.
2
Roast Ingredients for Masala
In a dry pan over low-medium heat, roast the raw peanuts until they are aromatic and have light brown spots. Remove and set aside.
In the same pan, add the sesame seeds and roast for about a minute until they start to pop.
Add the desiccated coconut to the sesame seeds and roast for another 30-40 seconds until fragrant. Be careful not to burn it. Remove from pan and let everything cool.
3
Fry Onions and Grind the Masala Paste
In the same pan, heat 2 tbsp of oil. Add the sliced onions and fry on medium heat until they turn deep golden brown (birista).
In a blender or grinder jar, combine the cooled roasted peanuts, sesame seeds, coconut, fried onions, ginger-garlic paste, turmeric powder, red chili powder, and coriander powder.
Add 1/4 cup of water and grind to a very smooth, thick paste. Set aside.
4
Shallow-Fry the Bitter Gourd
Heat the remaining 4 tbsp of oil in a wide pan over medium heat.
Carefully place the prepared bitter gourd in the hot oil.
Shallow-fry, turning occasionally, for 8-10 minutes until they are golden brown on all sides and tender. Remove with a slotted spoon and set aside.
5
Cook the Salan Gravy
In the same pan with the leftover oil (remove excess if needed, leaving about 2 tbsp), add the mustard seeds and let them splutter.
Add the cumin seeds and curry leaves, and sauté for 30 seconds.
Add the ground masala paste. Cook on medium-low heat, stirring frequently, for 8-10 minutes. The paste will darken, and you'll see oil separating from the sides.
Stir in the tamarind paste, grated jaggery, and 1.25 tsp of salt. Cook for another 2 minutes until well combined.
6
Simmer and Finish
Gently add the fried bitter gourd to the gravy, coating them well.
Pour in 1.5 cups of warm water and stir to combine. Bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the bitter gourd to absorb the flavors and the gravy to thicken.
Garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
