What is the best way to cook corilla (spelt karrila or called sarasee)?!
Answers: this is a fruit between 8-10 ins long, about 12ins in dia. rough on the outside,they are either green or off white in colour on the outside, and very bitter. Believed to have originated in India and is popular among Indians in Trinidad and Guyana,my mother used to cook it but I never thought of asking her how. Sometimes she stuffed it with shrimps.
If u want good taste in karela reciepe then follow the necessary steps:
*Wash properly all the Karelas.
*Cut it from the middle.
*Apply salt in between all the Karelas and leave for atleast half an hour.
U will definately get good results.
Try this one..
Karela Masala (Tangy Bitter-gourd)
Ingredients:
# 2-3 medium-sized bittergourds, seeded and cut into thin slices
# 1 onion, finely chopped
# 2 tomatoes, chopped
# 2-3 green chillies, finely chopped
# 1 tsp ginger-garlic paste
# 1 tsp cumin seeds
# 1/2 tsp red chili powder
# 1/4 tsp turmeric powder
# 1/2 tsp coriander powder
# 1/4 tsp garam masala
# 1/4 tsp amchur (dried mango powder, available at the local Indian grocery store)
# salt, to taste
# 2 tbsp cooking oil
Method:
1. Saute cumin seeds in hot oil in a deep pan. once it begins to sizzle, add in onions and green chillies. Fry till onions tenderize and brown.
2. Add red chili powder, turmeric, coriander powder and salt and saute to blend in spices.
3. Add in chopped tomatoes, ginger-garlic paste and amchoor, and fry till tomato juices dry up.
4. Add salt and sliced bitter-gourd and cover cook for 7-8 minutes till done. Sprinkle garam masala on top.
Hope u liked it
enjoyyyyyyyyyy
Cut it up and fry it, I've never liked it (I'm Guyanese) but people seem to enjoy it this way
you eat Gorilla?
In India, we call this KARELA (bitter gourd or melon). If you soak cut pieces in a few changes of waqter, the bitterness will be reduced.
In Trinidad, it is known as CARAILI: I think this is the recipe you want: just send an email for the recipe, the dish is known as kalounjie.
http://www.tasteslikehome.org/2007/03/ka...