Categories: Vegfry, karela recipies
Ingredients
- 4 karela, chopped
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1/2 inch ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp fresh coriander, chopped
- 3 tsp canola oil
- 2 tsp besan
- Spices :
- 1/2 tsp red chilli powder
- 4 tsp salt to taste
- 1 tsp coriander powder
- 1/4 tsp haldi powder
- 1 tsp amchur
- 1/2 tsp cumin seeds
- hing
Directions
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Wash kerala thoroughly with water.
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If keralas are of longer variety, cut them into pieces of 3 inch size.
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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.
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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.
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Keep aside for about 1 hour. 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.
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When the oil becomes hot, put cumin seeds and hing.
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When the seeds become dark, put onion, green chilli, ginger and garlic.
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Cook for 2 to 3 minutes and add all the spices and besan.
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Stir well and cook for 5 to 7 minutes until the mixture turns light brown.
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Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water.
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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.
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Place all the karelas in the pan, cover with a lid and reduce the stove to low.
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Allow them to cook for 5 to 7 minutes.
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Change the side of karelas and again cover with the lid.
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Cook for 5 to 7 minutes. Sprinkle coriander leaves.