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Karela kachri
Category : Kadai dishes, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Scrape the karelas and cut in rounds. Rub 2 tsp salt on them and leave for about 5-6 hours.
- Knead the karelas well with the hands till they become soft and the bitter water is removed.
- Wash them 2-3 times with fresh water and squeeze well.
- Heat the oil in a kadai and fry the onions at medium temperature till they are golden brown and crisp.
- Remove and keep in a soup strainer to drain the oil or keep on a grease-proof paper.
- In the same oil, add the karelas and fry at medium temperature till they become evenly brown.
- Add about half a tsp. of salt, coriander powder, chilli powder, sugar and lemon juice and add 2 tbsp. of water to soften the karelas (if crisp karelas are required, do not add water).
- Mix crisp fried onions before serving.
Ingredients:
500 gms. medium sized karela
250 gms. onions (sliced
1/2 cup oil
3 tsp. salt
2 tsp. coriander powder
1 tsp. chilli powder (or to taste)
2 tsp. sugar
1 tbsp. lemon juice
500 gms. medium sized karela
250 gms. onions (sliced
1/2 cup oil
3 tsp. salt
2 tsp. coriander powder
1 tsp. chilli powder (or to taste)
2 tsp. sugar
1 tbsp. lemon juice
RECIPES BY REHANA KHAMBATY
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