How to make 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.
Main Ingredients : Bitter gourds (karele) (करेला), Salt (नमक)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Karela Fry checkout Karele ki Sabzi, Karela Kaju Kishmish. You can also find more Main Course Vegetarian recipes like Vengana Ne Dahi Ni Burani Batatyachya Kachrya Bhuni Baingan Khichdi _ SK Khazana Cheese And Walnut Vegetable
Karela Fry 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 : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Karela Fry Recipe
Bitter gourds (karele) halved vertically, seeded and sliced 500 grams
Salt to taste
Turmeric powder 1/2 teaspoon
Fennel seeds 1 tablespoon
Cumin powder 1 1/2 teaspoons
Red chilli powder 2 teaspoons
Dried mango powder (amchur) 1 1/2 teaspoons
Carom seeds (ajwain) 1/2 teaspoon
Oil 1 1/2 tablespoons
Curry leaves 7-8
Medium onions chopped 2
Fresh coconut scraped 1/4 cup + to garnish
Fresh coriander leaves chopped 1 tablespo to garnish
Method
Step 1
Take the bitter gourd in a bowl, add salt and turmeric powder and mix well. Set aside for 15-20 minutes.
Step 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.
Step 3
Add this spice mixture to the bitter gourd slices and mix well.
Step 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.
Step 5
Add coconut and coriander leaves and mix gently.
Step 6
Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot.
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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.
