Food talk
Deccan delicacy

We have a lady friend who, after a very short stay in Hyderabad, considers herself an expert on that great city's cuisine. Whenever she entertains one can't escape encountering one Deccani delicacy or another. More often than not, there is the dum ki biryani and baghar ke baingan. Not that we are complaining, but it does become too much of a good thing if the menu isn't varied! She seems to have taken a crash course on mindreading as well under the shadow of Char Minar because last week when we were at her place we were treated to delectable baghar ke karele, the recipe we share with our readers this time. We aren't quite sure if this is a genuine classic or a fake but take it from us, its finger licking good.

Karela is believed to have powerful medicinal properties and is recommended for blood purification and skin ailments in ayurveda. Modern medicine grudgingly recognised its benefits for diabetics. So why not proclaim the beauty of the bitter and indulge in the rainy season?

Recipe

Ingredients

Karela/bitter gourd 500 g
(washed, scraped and cut in thin round slices)

Onions 250 g
(peeled and sliced fine)

Hing A pinch

Rai/mustard seeds ½ tsp

Methi/fenugreek seeds ½ tsp

Dhaniya/coriander seeds ½ tsp

Saunf/fennel seeds ½ tsp

Kali mirch/pepper corns ½ tsp

Red chilly dry (shredded) One whole

Sambar powder 2 tsp

Jeera powder 1 tsp

Dhaniya powder 1 tsp

Amchur powder 1 tsp

Haldi powder ½ tsp

Mungphali dana 1 cup
(ground to a powder)

Gurh (grated) 1 tbsp

Mustard oil ½ cup

Salt to taste

Garnish

Curry leaves Sprig of

Red chillies 2 whole

Dakhini baghare karele

Method

Heat oil in a thick-bottomed pan and when it reaches smoking point, reduce the flame to medium low and put in the hing. Stir briskly and put in the spice seeds and shredded chilly, wait for 15 seconds for these to splutter then add the karela. Stir-fry for a minute then add the powdered spices dissolved in a little water. Add the onions, stir to mix well, put in the powdered groundnuts and salt. Stir again, cover and cook on medium-low flame for about 15 minutes. Uncover and stir regularly to ensure that there is no burning. Heat a little oil in a pan to prepare tempering of red chillies and curry leaves and pour on top. Enjoy hot or at room temperature with roti or rice or both!

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