KAARLYAA SAGLEIN (TRADITIONAL BITTER GOURD SIDE DISH)
KAARLYAA SAGLEIN (TRADITIONAL BITTER GOURD SIDE DISH)

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, kaarlyaa saglein (traditional bitter gourd side dish). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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KAARLYAA SAGLEIN (TRADITIONAL BITTER GOURD SIDE DISH) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. KAARLYAA SAGLEIN (TRADITIONAL BITTER GOURD SIDE DISH) is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook kaarlyaa saglein (traditional bitter gourd side dish) using 15 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make KAARLYAA SAGLEIN (TRADITIONAL BITTER GOURD SIDE DISH):
  1. Take For The Roasted Bitter Gourds :
  2. Prepare 250/500 gm Bitter Gourds…. Adjust quantity as per preference
  3. Prepare 2 tbs Oil For Roasting
  4. Prepare 1 tsp Salt
  5. Make ready For The Saglein :
  6. Take 4 tbs Roasted Bitter Gourd
  7. Take 3/4 cup Fresh Grated Coconut
  8. Get 5-6 tbs Slightly Sour Curd
  9. Prepare 1 1/2 tsp Sugar… To be adjusted as per the sourness of the curds
  10. Get To Taste Salt
  11. Make ready For The Tempering :
  12. Prepare 3 tsp Homemade Ghee (Clarified Butter)
  13. Prepare 1 1/4 tsp Mustard Seeds
  14. Get 1/4 tsp Asafoetida
  15. Take 2-3 Chopped Green Chillies… To be adjusted as per preference

Saglein is a GSB dish wherein a tempering of ghee, mustard and asafoetida is ground with coconut and green chillies and mixed with some other ingredient like cucumber or bitter gourds. While long popular in Okinawa, this gourd has recently gained popularity on the main islands of Japan. People are using the vines to shade the sun side of their homes, and the gourds are available in markets during the Summer, for use in Okinawa style dishes. Bitter Melon is now also grown in Africa, the Caribbean, and of course California.

Instructions to make KAARLYAA SAGLEIN (TRADITIONAL BITTER GOURD SIDE DISH):
  1. To make Kaarlyaa Saglein, first rinse well the bitter gourds and pat dry.
  2. Slightly scrape off the outer rough peel and rinse once again.
  3. Deseed and chop into very fine pieces (1/2 cm approx).
  4. Rub 1 tsp salt into these pieces and set aside for about 7-8 hours at room temperature.
  5. The gourds will start releasing water in the said time.
  6. Discard all the water and rinse the pieces with clean water (optional) and squeeze out all the remaining water.
  7. This helps in doing away with most of the bitterness which is disliked by many.
  8. Other option is to totally skip the next rinsing and just do with squeezing out the bitter juice from the gourds.
  9. Heat a pan and add oil to it. Add the squeezed bitter gourd pieces and stir on low to medium heat till they change colour and crisp up.
  10. Cool and store in an airtight container for upto a month or two in the refrigerator and use as required.
  11. To make the Saglein, first heat a small kadhai and add ghee and mustard seeds to it.
  12. As soon as they splutter, add the asafoetida and green chillies and switch off the flame.
  13. Add the tempering to the grated coconut and grind it alongwith the sugar, curds and salt to get an almost smooth paste.
  14. Using water has to be completely avoided for the grinding process and in general too.
  15. Mix together 4 tbs of the roasted bitter gourd bits and the ground paste. Store the rest of the roasted bitter gourds in the refrigerator.
  16. Check seasoning and adjust if required.
  17. Serve this delicious and nutritious Kaarlyaa Saglein as a side with any traditional meal!!

Bitter melon is also used in Chinese cooking for its bitter flavor, typically in stir fries, soups, dim sum, and herbal teas. One of the most loved dishes in northern India is stuffed bitter melon, called Bharwan Karela, though the recipe for each household is different. Sometimes the melon is peeled, and sometimes it is not. Bitter melon may be consumed as a food, as a juice known as karela juice, or as a tea. Grate ash gourd and mix with plain yogurt, add lemon or lime juice, salt, black pepper, and a sprinkling of roasted cumin seeds. (Raita is a great counterpart to any spicy Indian or Mexican dish.) Lime and Ash Gourd Cooler.

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