- Karela ( bitter gourd ) 4 nos ( slice in half )
- Onion 1/2 ( chopped )
- Garlic 2 nos ( chopped )
- Corriender leaves finely chopped
- Black pepper 2 nos
- Cinnamon small piece
- Tez patta 1 small leaf
- Cumin 1 tsp
- Corriender seeds 1 tsp
- Poppy seeds 1 tsp
- Onion garlic masala 1 tsp ( optinal )
- Red chilli powder 1 tsp
- Turmeric 1/2 tsp
- Cumin powder 1 tsp
- Corriender powder 1 tsp
- Asafotida a pinch
- Kasuri methi 1/2 tsp
- Salt to taste
- Oil 4 tbsp
|Cut the karela as shown in the picture|
1. Cut the karela as shown in the above picture and remove the seeds in the centre.
2. Apply salt and with any heavy pan or with chakla place it above the cut karelas. With the pressure and salt the bitter juice gets separated. Keep it atleast for half an hour.
3. Slightly press and squeez the juice and keep aside.
For Masala :
1. Heat 2 tbsp of oil in a non stick pan. Add cumin seeds and allow them to crackle.
2. Add asafotida, peppers, cinnamon stick, tez patta, poppy seeds, corriender seeds, garlic and saute.
3. Add chopped onions and saute till translucent. Add add turmeric powder, red chilli powder, onion - garlic masala, cumin and corriender powder and kasuri methi and saute till the masala is cooked well. Add salt and chopped corriender leaves.
4. Cool the masala and grind it into a paste.
|The masala is ready|
7. When cooked slightly turn to other side slowly and let it fry for few minutes.
8. Again turn them back as shown in the picture and sprinkle little water inside the pan at the edges and cover the pan with a lid and let the karela cook completely.
9. With spoon or fork prick and check if it is cooked completely.
10. Serve hot with chapatis.