Karela Basar

Ingredients 

• 10-12 small bitter gourd (karela)s, craped, slit, seeded
• 2 tablespoons whole wheat flour (atta)
• Salt to taste
• 5 tablespoons oil
• 4 medium onions, cut into thin slices
• 2 medium tomatoes, chopped
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 3 green chillies, chopped
• 1/4 teaspoon turmeric powder

Method

1. Rub whole wheat flour and salt on bitte gourds and set aside for fifteen to twenty minutes. Deep fry the bittergourds in medium hot oil for five to seven minutes or until golden brown.
2. Heat oil in a kadai, add the onions and sauté for four to five minutes or till golden brown. Add the tomatoes, cook covered for eight to ten minutes or until the tomatoes are completely cooked.
3. Add bitter gourds and saute for a minute. Add red chilli powder, coriander powder and green chillies, turmeric powder and cook for another three to four minutes. Remove from heat. Serve hot with chapattis.

Nutrition Info