Monday, April 6, 2009

Karela (Bitter Gourd) Fry


This is one of my favourite curries. Some people don't like the bitter taste but adding little jaggery makes this curry yummy. With this recipe, we don't need to wash the karela pieces with buttermilk/salt water to avoid it's bitterness.

Karela is said to be helpful in fighting cancer and a number of infections. The bitter properties of karela make it effective as a blood purifier.




Ingredients:

Karela/Bitter Gourd - 4 medium
Onion - 1 big (cut into small pieces)
Oil - for deep frying the karela pieces
Oil - 2 tsp
Salt - 1 tsp (or as required)

Chilli powder - 2 tsp (or as required)
Jaggery - 3 tsp
Popu mix (cumin seeds, mustard seeds, urad dal, chana dal) - 2 tsp
Sesame seeds and Poppy seeds (powdered) - 2 tsp (optional)

  • Cut the karela into small pieces (circular shape).

  • Deep fry the pieces in oil until they are crispy or golden brown in color.
  • Heat oil (2 tsp) in a pan. Add popu mix. When the mustard seeds start popping, add the onion and fry till onions turn brown color.
  • Add the fried karela pieces, salt, chilli powder (as required), sesame and poppy seeds powder and fry for another 4 mins.
  • Add jaggery and fry till jaggery melts into the curry.

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