How to make Karela Salad -
Salad made with fried bitter gourd and mixed with vegetables.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bitter gourd (karela) (करेला), Oil (ऑइल)
Cuisine : Indian
Course : Salads
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You can also find more Salads recipes like Vibrant Tossed Veggies Kale and Chicken Salad C Salad with Cranberry Vinaigrette Cucumber and Grape Salad
Karela Salad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Karela Salad Recipe
Bitter gourd (karela) soaked in water with salt for 10-15 minutes, scrap 2-3
Oil for deep-frying
Iceberg lettuce leaves 2-3
Onion sliced 1 medium
Tomato sliced 1 medium
Green chillies finely chopped 1-2
Crushed black peppercorns to taste
Juice of ½ lemon
Salt to taste
Chaat masala 1 teaspoon
Fresh coriander sprigs 8-10
Lollo rosso lettuce leaves 2-3
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Squeeze out excess water from bitter gourd and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Step 3
Put torn Iceberg lettuce leaves in a bowl. Add onion, tomato, green chillies, crushed peppercorns, fried bitter gourd, lemon juice, salt and chaat masala and mix well.
Step 4
Roughly chop coriander sprigs, add to the bowl and mix well.
Step 5
Place lollo rosso lettuce leaves on one side of a serving bowl and put in the prepared salad. Serve immediately garnished with red bell pepper juliennes.
Nutrition Info
Calories : 436 Kcal
Carbohydrates : 23.2 gm
Protein : 5.1 gm
Fat : 35.8 gm
Other : Fiber- 8.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
