Recipes
Name of the recipe - Karela (Bitter
Melon) Curry
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Karela (Bitter melon) 4, size about 3 inch
long. If long one, cut into 3 inch pieces.
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Onion, 1 large size, finely chopped
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Green chili, 1 finely chopped
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Ginger, 1/2 inch finely chopped
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Garlic, 2 cloves, finely chopped
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Coriander, fresh, chopped, 1 Tbsp
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Canola oil, 3 tsp
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Besan (gram flour) 2 tsp
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Spices
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Red chili powder, 1/2 tsp
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Salt, 4 tsp or to taste
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Coriander powder, 1 tsp
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Turmeric powder, 1/4 tsp
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Amchur (Mango powder), 1/2 tsp or lime/lemon juice, 1 tsp
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Cummin seeds, 1/8 tsp
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Hing
Method of Preparation
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Wash kerala thoroughly with water. If keralas are of
longer variety, cut them into pieces of 3 inch size. Remove
skin of all the pieces by scraping with a sharp knife.
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Keep the skin aside. Slit the karelas length wise. Remove
the seeds. Discard the seeds if very hard, otherwise mix
them with the skin scrape.
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Take 1 tsp salt and apply it thoroughly to all the pieces
of karelas. Keep aside for about 1 hour.
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Mix 1 tsp salt to karela skin and keep aside for 1 hour.
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Heat a non sticking frying pan and add 2 tsp oil. When the
oil becomes hot, add cummin seeds and hing. When the seeds
becomes dark, add onion, green chili, ginger and garlic.
Cook for 2-3 minutes and add all the spices and besan. Stir
well and cook until the mixture turns light brown, about 5-7
minutes. Mix half the coriander leaves.
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Take the karela skin in a sieve and wash thoroughly with
water. Add it to the washed skin scrape above mixture and
stir.
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Wash the karelas with water. Fill the above mixture in
each karela.
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Heat a non sticking frying pan and spray oil. Place all
the karelas in the pan, cover with a lid and reduce the
stove to low. Let them cook for 5-7 minutes. Change the side
of karelas and again cover with the lid. Kook for 5-7
minutes. Sprinkle coriander leaves.
Serve with roti, chapatti, bread, etc. or use for burgers.
Note
Recipe type: Reduced fat, cholesterol free
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