You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Not attending to my e mails regularly in short I am not organised.
About the first thing I did this month was getting this veggie ready and today I am posting it in great hurry on the last day. Thank God it is a leap year.
This is my entry to Nupur’s Flavours of Nepal.
I love karela/bitter gourd/bitter melon/hagalkai/karla. So what best can I cook when I found this site when I Google for the recipes.
The original recipe is here and here is mine.
2 karela, sliced
2 karela, sliced
1 onion, finely diced
1 tomato, chopped fine
2 dried red chilies
2 fresh green chilies, minced
1 teaspoon mustard seeds
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1 tablespoon curry powder
3 tablespoons cooking oil
1. In a pot of boiling salted water blanch bitter melon slices for a few minutes and transfer cold water. Blanching in heavily salted water reduces the bitterness of bitter melon.
2. In a non-stick sauce pan, heat oil and fry mustard seeds and red chilies until dark.
3. Add onion fry until light brown.
4. Add the tomato. Fry till mushy.
5. Add turmeric, curry powder, chilies, garlic and ginger; mix for a minute or so.
6. Add the blanched bitter melon and stir fry for five minutes.
7. Cover and cook on medium heat for ten more minutes.
8. Garnish with carrot juliennes and serve with steamed rice.