| RECIPES
Name of the recipe - Karela
(Bitter
Melon)
Curry
Ingredients:
|
Karela
Curry
|
| Karela (Bitter melon) 4, size about 3 inch long. If long one, cut into 3
inch pieces. |
| Onion, 1 large size, finely chopped |
| Green chili, 1 finely chopped |
| Ginger, 1/2 inch finely chopped |
| Garlic, 2 cloves, finely chopped |
| Coriander, fresh, chopped, 1 Tbsp |
| Canola oil, 3 tsp |
| Besan (gram flour) 2 tsp |
Spices
- Red chili powder, 1/2 tsp
- Salt, 4 tsp or to taste
- Coriander powder, 1 tsp
- Turmeric powder, 1/4 tsp
- Amchur (Mango powder), 1/2 tsp or lime/lemon juice, 1 tsp
- Cummin seeds, 1/8 tsp
- Hing
Method
of Preparation
- 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.
- 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.
- Take 1 tsp salt and apply it thoroughly to all the pieces of
karelas.
Keep aside for about 1 hour.
- Mix 1 tsp salt to karela skin and keep aside for 1 hour.
- 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.
- Take the karela skin in a sieve and wash thoroughly with water. Add it
to the washed skin scrape above mixture and stir.
- Wash the karelas with water. Fill the above mixture in each
karela.
- 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
|
