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Writer's pictureNandini R Kini

Karela Masala





Ingredients


1 medium sized karela/ bittergourd /kaarate/ hagalkaayi

2 chopped onions

1 tsp ginger garlic paste

4 tsp oil + oil for deep frying

1 chopped tomato

2 tsp chilli pdr

1/2 tsp turmeric pdr

1 tsp coriander pdr

1/2 Kasuri methi

2 tblsp curd

Salt to taste

Little jaggery to taste (optional)

chopped coriander leaves for garnishing




Procedure

  • Wash and cut the karela into 4 pieces lengthwise and then cut into thin slices

  • Apply salt to it and keep for 1 hour

  • After 1 hour squeeze out all the water from it and deep fry the pieces till they become crisp and brown

  • In a pan heat oil and saute chopped onions till transparent

  • Add ginger-garlic paste and fry well

  • Add chopped tomato and fry till it becomes soft and pulpy, followed by all the spice powders

  • Put the fried karela, curd, salt, jaggery,Kasuri methi and little water and cook for 5 mins and garnish with chopped coriander leaves

  • serve hot with roti.


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