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Karela Sassar (Bitter Gourd with Onion)
By : Anita RahejaCategory : Easy cooking, Vegetables, North Indian lunches, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Peel off the skins of the karelas and wash well.
- Make slits in the centre of the karelas.
- Apply some salt and wheat flour and rub well and keep aside for an hour.
- After an hour wash the karelas, squeeze out the water from them and deep fry on a medium flame till they are tender and turn a shade of golden.Keep them aside.
- Heat oil in a kadai, add sliced onions and chopped green chillies.
- Saute the onions on a low flame till they turn pink in colour.
- Add chopped tomatoes, red chillie powder, coriander powder, turmeric powder and salt to taste to the onions.
- Saute on a low flame till the tomatoes are soft and oil separates.
- Add the kept aside fried karelas and mix well. Simmer for 5 minutes.
- Garnish with finely chopped coriander leaves and serve with hot khicdi or brown rice or dal and chappati.
Ingredients:
1/2 kg - karelas (bitter gourd) they should be thin and long
5 - medium sized onions (finely chopped)
2 to 3 - green chillies (finely chopped)
4 - medium sized tomatoes (finely chopped)
1 1/2 tsp - red chillie powder
2 tsp - coriander powder
1/4 tsp - turmeric powder
2 tbsp - wheat flour
1 tbsp - finely chopped coriander leaves
oil for deep frying
salt to taste
5 tbsp - oil
1/2 kg - karelas (bitter gourd) they should be thin and long
5 - medium sized onions (finely chopped)
2 to 3 - green chillies (finely chopped)
4 - medium sized tomatoes (finely chopped)
1 1/2 tsp - red chillie powder
2 tsp - coriander powder
1/4 tsp - turmeric powder
2 tbsp - wheat flour
1 tbsp - finely chopped coriander leaves
oil for deep frying
salt to taste
5 tbsp - oil
RECIPES BY ANITA RAHEJA
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