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. By Sanjeev Kapoor 23 Mar 2021 in Recipes Course New Update 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 Take the bitter gourd in a bowl, add salt and turmeric powder and mix well. Set aside for 15-20 minutes. 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. Add this spice mixture to the bitter gourd slices and mix well. 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. Add coconut and coriander leaves and mix gently. Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot. #Carom seeds (ajwain) #Cumin powder #Curry leaves #Fresh coconut #Fresh coriander leaves #Oil #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article