Here you will find how to make Karela ki sabzi by Kshipra. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.
A good travel food as it remains fresh for 2-3 days and tastes equally in all kind of conditions.
250 grams karela (bitter gourd) 1 medium onion- sliced 2-3 green chillies- slit lengthwise 1 tsp saunf (fennel powder) Salt to taste 1/2 tsp turmeric powder 1 small kairi (raw mango/ aambi) - peeled and chopped 1/4 tsp red chilli powder 1 1/2 tbsp olive or mustered oil or any other oil
1. Remove tips and tails of karela. Cut them lengthwise. Remove seeds and slice them. 2. Heat 3 cups of water in a non stick pan and add 1/2 tsp salt to it. Add karela pieces to the non stick pan. Parboil them that is, till they are partially cooked and crisp tender. Strain them in a strainer and wash under running water. 3. Heat mustard oil in a non- stick pan up to the smoking point that is till vapors start coming out of it. Add cumin seeds. Lower heat and add karela pieces. Add salt and turmeric powder and mix well. 4. Turn the heat to medium and cook karela uncovered till they are somewhat crisp stirring in between. 5. Add green chillies, onion, raw mango, saunf, red chilli powder and mix. Cook till subji is cooked and karele become crisp. Turn off heat and serve with roti or paratha.
This recipe is also called karela masala or karela fry.
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