Recipe for Karela. Easy. Thanks. Urmil?!
Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder
How to make karela masaledar :
* Take off and reserve the scrapings of the karelas.
* Give a slit on one side and take off all the seeds.
* Cut karelas into thin slices.
* Wash and rub two table spoons salt all over the karelas and its scrapings.
* Set aside for 3-4 hours.
* Wash completely again and squeeze dry the karelas.
* Heat up oil in kadhai.
* Deep fry the cut karelas till dark brown and crisp.
* Take off the karelas and keep aside.
* Slice onions.
* Heat up 3 tblsp of oil in a kadai.
* Mix in cut onions.
* Stir fry for 3-4 minutes till they are transluscent.
* Mix in scrappings of karela and let it stir fry till onions are a little brown.
* Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
* Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
* Mix in salt if needed.
* Serve hot with chappatis.
Answers: KARELA MASALEDAR RECIPE
Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder
How to make karela masaledar :
* Take off and reserve the scrapings of the karelas.
* Give a slit on one side and take off all the seeds.
* Cut karelas into thin slices.
* Wash and rub two table spoons salt all over the karelas and its scrapings.
* Set aside for 3-4 hours.
* Wash completely again and squeeze dry the karelas.
* Heat up oil in kadhai.
* Deep fry the cut karelas till dark brown and crisp.
* Take off the karelas and keep aside.
* Slice onions.
* Heat up 3 tblsp of oil in a kadai.
* Mix in cut onions.
* Stir fry for 3-4 minutes till they are transluscent.
* Mix in scrappings of karela and let it stir fry till onions are a little brown.
* Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
* Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
* Mix in salt if needed.
* Serve hot with chappatis.
1 kg bitter melons
1 tablespoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon coriander seeds, roughly ground
1 teaspoon fennel seeds
1/2 teaspoon nigella seeds
1 tablespoon ginger-garlic paste
1/2 cup thick tamarind juice
salt
4 large onions, chopped fine
string
oil (for frying)
wash bitter gourds and remove scaly skin with a potato peeler + rub with a little salt + brown sugar. Put aside for 1 hour.
(p.s. make sure not to peel off too much skin - it just shouldn't look green any more).
Heat oil.
Add onions + all spices apart from the tamarind juice.
Sauté. DON’T burn the onions.
When tender, remove from oil and drain the mixture.
Cool.
Rub off excess salt+ sugar mixture from bigger gourds or wash off and pat dry with paper towels.
Make a slit down the bitter gourds lengthwise – remove the seeds + stuffing but don’t discard.
Stuff ? the onion mixture inside + add the seeds (only add very little if you don’t like a very bitter taste- u can also place a little tamarind juice inside each bitter gourd).
Bind by wrapping with thread so no stuffing escapes and fry the karela till golden brown.
In separate pan, add the remaining onion mixture + tamarind juice + a little oil + stuffed bitter gourds.
Cover and simmer 10 minutes Serve.
KARELA SUBJI
ingredients:
Karela (bitter gourd) 2 cups
Onions 2 cups
Grated coconut 2 cups
Coriander leaves 1 cup
Red chilly powder 1 tbsp
Coriander powder 1 tsp
Cumin seed powder 1 tsp
Garam masala 1/2 tsp (curry powder)
Lemon juice 2 tbsp
Turmeric powder 1 tsp
Sugar 1 tbsp
Oil
Salt
De-seed the karela and cut them into moderately small pieces. Spread salt and turmeric and keep aside for half an hour. Tightly squeeze as much liquid as possible from the karela pieces and discard the juice.
Heat the pan with the the oil and fry karela pieces to a light brown and take them out. Mix these karela pieces along with grated coconut, chopped onions, chopped coriander leaves, red chili powder, coriander powder, cumin seed powder, garam masala, sugar, lemon juice and salt.
Heat the pan with the oil and add the mixture and fry together.
Fry the mixture with the medium heat until the mixture turns dark brown. The karela subji is ready to serve.