कारल्याची भाजी / Karlyachi Bhaji / Karela Sabji – Sweet & Sour Maharashtrian Style

5 different tastes in one bite! It's a culinary master piece!

I have always told people who asked me about my favorite vegetables that I love Karlyachi Bhaji and especially the way my mom makes it. The surprise on their face made me feel proud for earning brownie points for being a good kid who eats all vegetables, including bitter gourd.

Any preparation of bitter gourd will have a pronounced bitter taste and it should, it’s not easy to mask bitter taste but it plays well with well chosen ingredients. This particular preparation which uses tangy tamarind, nutty peanuts, creamy coconut, sweet jaggery and spicy Goda Masala is a classical example of Marathi cuisine from Konkan region.

I was very happy with my attempt to mimic  mom’s magical taste. The best reward was that my husband really enjoyed it, which was quite a shock for me!

• • 500 grams Karela (Bitter Gourd/ Pavakkai)
  • 2 Onions , chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 3 teaspoons Jaggery
  • 1 teaspoon Tamarind Paste
  • Salt , to taste
  • 1 tablespoon Sunflower Oil

For the coconut paste

• • 1 Onion , sliced
  • 1 cup Fresh coconut , grated
  • 1 teaspoon Sunflower Oil

For the tempering

• 2 teaspoon Sunflower Oil
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida (hing)

Method:

1. To begin making the Kaarlyaachi Aambat Goad Bhaaji, first wash the bitter gourds, deseed the bitter gourds and cut into roundels. Transfer to a mixing bowl.
2. Heat a kadai on medium heat,add the oil, once the oil is hot add the sliced onions and saute for a couple of minutes.
3. When the onions turn translucent add the freshly grated coconut and saute on low heat till it becomes light brown in colour. Turn off the heat and set aside to cool.
4. Transfer the  onions and coconut into a mixer-jar and grind this along with the tamarind, using sufficient water to get a smooth paste.
5. Heat a pan on medium heat, add oil to saute the bitter gourd roundels. Saute on low-medium heat stirring constantly to prevent the roundels from burning.
6. When the bitter gourd roundels turn dark in colour and are nice and crispy, turn off the heat and set aside.
7. Now for the tempering, heat a saucepan with oil on medium heat,add mustard seeds, once they splutter, add the asafoetida and mix well.
8. Now add the chopped onions and saute till translucent, this will take about 2 minutes.  Once done add the turmeric and red chilli powders and stir well to combine.
9. Now add the crispy bitter gourd roundels, jaggery, the ground coconut paste and salt to taste. Add some water as required to get a thick gravy.
10. Bring to a rolling boil and then simmer on low heat for a couple of minutes and turn off the heat.

Enjoy it hot with poli or fulka! Bon apetite!