Karlyachi Bhaji
Bitter gourd with peanuts and jaggery — karle (bitter gourd) sliced into thin rounds, salted and squeezed to remove some bitterness, then dry-fried in oil with mustard seeds, dried red chilli, curry leaves, and turmeric until the bitterness mellows and the slices develop golden caramelised spots, seasoned with red chilli powder, salt, a pinch of tamarind water, jaggery, and roasted peanut powder at the end. The Maharashtra approach to karle uses jaggery and peanuts to create a sweet-sour-bitter counterpoint rather than trying to eliminate the bitterness entirely. The final preparation has four perceptible flavours simultaneously — bitter from the gourd, sweet from jaggery, sour from tamarind, and nutty from peanuts. Eaten with bhakri or rice; considered one of the most medicinal everyday preparations in Vidarbha's home cooking.
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Recipe
Ingredients
| 2 cups | bitter gourd (karela) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 1 medium | onion, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | jaggery |
| 1 tablespoon | tamarind pulp |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the bitter gourd thoroughly and cut it into thin slices.
- 2 Heat oil in a pan over medium heat and add mustard seeds.
- 3 Once the mustard seeds splutter, add cumin seeds and asafoetida.
- 4 Add the chopped onion and sauté until it turns golden brown.
- 5 Add the sliced bitter gourd and stir well.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt.
- 7 Mix everything well and cover the pan. Cook on low heat for about 15 minutes, stirring occasionally.
- 8 Add jaggery and tamarind pulp, mix well, and cook for another 5 minutes until the bitter gourd is tender.
- 9 Garnish with fresh coriander leaves and serve hot.
Tips
To reduce the bitterness of the gourd, you can soak the slices in salted water for 15 minutes before cooking.