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Karela Curry
Method
- Wash and cut the bitter gourd/karela into thin round slices.
- Heat a few tablespoons of oil for frying in a pan.
- Lightly fry the karela for a few minutes on low heat.
- Take care not to burn them.
- Take them out of the pan and keep aside.
- Using the same oil, add sliced onions and fry till they turn slightly brown.
- Add chopped tomatoes and green chillies and mix well.
- After a minute or so, add the bitter gourd pieces
- Add the powders - coriander, cumin, red chilli, turmeric and dry mango powder and give it all a good mix.
- Add salt to taste.
- Once the karelas are well coated with the powders and fried, turn off the stove transfer into a bowl.
- Garnish with finely chopped coriander leaves. Serve with roti/pulao.
- For those who wish to remove the bitterness from the karela pieces you may
- Soak the cut pieces in salt and water for about 10-15 minutes. Drain them out on paper towel before frying OR
- Boil the karela pieces in tamarind water and follow the same steps described above.
- This curry tastes good for who love the taste of Karela in its bitter form.
Ingredients:
4-5 medium size tender karela (bitter gourd)
1 medium sized onion, cut into strips
1 medium sized tomato, finely chopped
Two green chillies � finely chopped
1/2 tsp coriander (dhania) powder
1/2 tsp cumin (jeera) powder
1/2 tsp red chilli powder
1/2 tsp dry mango powder (amchur)
A pinch of turmermic powder
Finely chopped coriander leaves for garnishing (optional)
Salt to taste
Oil for frying
4-5 medium size tender karela (bitter gourd)
1 medium sized onion, cut into strips
1 medium sized tomato, finely chopped
Two green chillies � finely chopped
1/2 tsp coriander (dhania) powder
1/2 tsp cumin (jeera) powder
1/2 tsp red chilli powder
1/2 tsp dry mango powder (amchur)
A pinch of turmermic powder
Finely chopped coriander leaves for garnishing (optional)
Salt to taste
Oil for frying
RECIPES BY VIDYA
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