Karella
by mesam
09 Jul 2001
This recipe has been viewed 8506 times
Enjoy a delicious bitter gourd or Karela dish cooked in spices and curd mixture. The not so bitter taste of this recipe makes it a perfect dish to be relished with chapatis or rice.
Karella recipe - How to make Karella
Preparation Time: Cooking Time: Total Time:
1/2 kg medium sized bitter gourd (karela)
1/2 cup curds (dahi)
3 medium sized onions, chopped
3 medium sized tomatoes, chopped
salt to taste
1 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tsp coriander (dhania) powder
1 1/2 tbsp oil
oil (to deep fry Karela)
salt (to marinate Karela)
Method
- method
- Peel the karelas and keep the rind aside.
- Make a cut (length wise) on the karelas.
- Smear the karelas with salt all over and also inside the cut and leave overnight.
- If you want to put the rind in the subzi then, put some salt in the rind, mix well and leave overnight.
- Wash the karelas thoroughly (4-5 times) under running water and drain, also wash the rind thoroughly.
- Deep fry the karelas on medium flame, until golden brown. set aside.
- Fry the onions, until golden brown, add tomatoes and cook until tomatoes are tender.
- Add all the spices and a little water, fry the masala for 2 minutes.
- Add the dahi and cook for 1 minute.
- Add the fried karelas (and the rind) and cover, let it cook till karelas become soft.
- Serve hot with chapatti.
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