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Karela Fry

Cooked this way even those who shy away from eating bitter gourds will want to have it again and again This is a Sanjeev Kapoor exclusive recipe.

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Karela Fry

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Main Ingredients Bitter gourds (karele), Salt
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Karela Fry

  • 500 grams Bitter gourds (karele) halved vertically, seeded and sliced
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Fennel seeds
  • 1 1/2 teaspoons Cumin powder
  • 2 teaspoons Red chilli powder
  • 1 1/2 teaspoons Dried mango powder (amchur)
  • 1/2 teaspoon Carom seeds (ajwain)
  • 1 1/2 tablespoons Oil
  • 7-8 Curry leaves
  • 2 Medium onions chopped
  • 1/4 cup + to garnish Fresh coconut scraped
  • 1 tablespo to garnish Fresh coriander leaves chopped

Method

  1. Take the bitter gourd in a bowl, add salt and turmeric powder and mix well. Set aside for 15-20 minutes.
  2. Heat a non-stick pan, add fennel seeds and dry roast till golden. Transfer into a mortar and pound coarsely with a pestle. Add cumin powder, red chilli powder, dried mango powder and carom seeds and mix well.
  3. Add this spice mixture to the bitter gourd slices and mix well.
  4. Heat oil in a non-stick pan, add curry leaves and saute for 1 minute. Add onions, mix and saute till translucent. Add the bitter gourds, mix well, cover and cook till done.
  5. Add coconut and coriander leaves and mix gently.
  6. Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot.
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