Tuesday, July 3, 2012

Karela (Bittergourd) masala

  •   6 karela pcs (cut into small round sections and deseeded)
  • 1 1/2 onion sliced
  • 1 tomato sliced
  • 1 green chilli sliced
  • salt 1 tsp
  • haldi 1/4 tsp
  • methra 1/2 tsp
  • saunf grinded 1/2 tsp
  • olive oil 1 tbsp
  • cilantro for garnishing

  1. Keep karela pcs in salt for 4 hrs or overnite to remove bitterness. After that wash and use it for this recipe. Deep fry karela till little red for 2 mins and keep it on a paper towel to soak oil.

2.  Now in a pan heat oil, add onions, tomatos.

3.  After onions and tomatoes start browning, add haldi, salt, methra and saunf.

4.Then after few mins after karela is done, add cilantro and your delicious karela sabji is done.

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