to 8 pieces of medium size bitter gourd(Karela) peeled and washed
Onions fined chopped(I use chopper)
small potatoes cut into wedges shape
green chillies chopped
tsp Ginger paste
tomato in puree form
roughly crushed coriander seeds(Dhaniya)
tsp cumin seeds(jeera)
tsp fenugreek seeds(methi)
Mango pickle masala(Optional-I use the wet masala paste from home
made mango pickle.)
according to taste
chilly powder according to taste as I prefer using more of green
tsp turmeric powder(haldi)
tsp coriander powder
tsp garam masala
oil/cooking oil for frying Karela's
fry the peeled karela's in a pan on medium flame, till they turn
sure you fry them on medium flame. Than fry the potato wedges in
medium flame till light golden brown. Take them out on a towel paper
so that excess
is absorbed by paper.
another pan, add 2 tbsp of mustard oil. Let it heat till its smoky.
Now simmer the gas
add fenugreek seeds, roughly crushed Coriander seeds and Cumin
start to pop up add finely chopped onions. Make sure whole process
onions turn light brown, add ginger and green chillies. Mix them for
add tomatoes. After a minute add salt, red chilly powder, turmeric
masala and coriander powder to the mixture. Once the masala starts
add pickle masala if you are adding. Keep mixing till the mixture
the masala is ready. Let it cool down for some time.
mean time slit the karela's and deseed them. After deseeding you
will get pocket in Karela.(refer image)
the mixture in handy enough, with help of spoon fill the masala in
the left over mixture again back on low flame. Toss the potato
wedges in this mixture
low flame for about 2 to 3 minutes.
add the filled karela's to the same pan. Cover it with lid for 3 to
4 minutes and than
off the flame. Let it stay in pan for 15 minutes.
karela's are ready to serve.
it is served with Moong dhuli dal and Chapati.
can also add small sambar onions to this. Just peel the onions, Put
a cut in plus shape .Fry them, Fill the masala mixture in onions
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