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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

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

  • 500g karela, deseeded and sliced
  • Salt to taste
  • 1½ tablespoons oil
  • 7-8 curry leaves
  • 2 medium onion, chopped
  • ½ teaspoon turmeric powder
  • 1 tablespoon fennel seeds
  • ½ teaspoon carom seeds (ajwain)
  • 1½ teaspoons cumin powder
  • 2 teaspoonsred chilli powder
  • 1½ teaspoonsdry mango powder (amchur)
  • ¼ cup scraped coconut
  • Chopped coriander for garnishing

Method

In a bowl, add karela, turmeric, salt and mix well. Set aside for 15-20 minutes.
Heat a non-stick pan, dry roast the fennel seeds till nice and golden. Coarsely grind in a mortar pestle. Add cumin powder, red chilli powder, dry mango powder (amchur), carom seeds (ajwain). Mix well.
Strain the karela, Add the prepared dry masala to it and mix well.
Heat oil in a non-stick pan, add curry leaves, onion, and cook till translucent. Add the prepared mix of karela, to the pan, sauté well. Cover and cook till done.
Add the scrapped coconut, gently mix and garnish with coriander. Serve hot.

 

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