Authentic Malvani Karlyachi Bhaji
A delightful Maharashtrian delicacy featuring tender bitter gourd rings tossed in freshly grated coconut, peanuts, and fiery Malvani spices. This rustic preparation balances bold coastal flavors with a hint of jaggery.
45min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Toss the sliced bitter gourd rounds generously with salt and set aside for 30 minutes to reduce bitterness, then squeeze out the excess moisture and rinse.
2
Heat oil in a heavy-bottomed pan over medium heat and crackle the mustard seeds, cumin seeds, asafoetida, and curry leaves.
3
Add the squeezed bitter gourd slices and sauté them for 8 to 10 minutes until they turn lightly golden and slightly tender.
4
Stir in the turmeric powder, red chili powder, and Malvani masala, mixing well to coat the vegetables evenly.
5
Add the tamarind pulp, grated jaggery, and half a cup of water, then cover and let it simmer on low heat until the gourd is fully cooked.
6
Uncover the pan, add the fresh grated coconut and crushed roasted peanuts, and toss continuously for another 3 to 4 minutes until the moisture evaporates.
7
Garnish with freshly chopped coriander leaves and serve hot as a side dish with bhakri or chapatis.
Ingredients
300 grams bitter gourd (karela), sliced into thin rounds and seeded
1 tablespoon tamarind pulp
2 tablespoons jaggery, grated
1 cup fresh grated coconut
2 tablespoons roasted peanuts, crushed
1 tablespoon Malvani masala or Goda masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons mustard oil or cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
8-10 fresh curry leaves
Salt to taste
2 tablespoons freshly chopped coriander leaves
*This AI-generated recipe may contain inaccuracies.