Karela Fry/Bitter Gourd FryPosted: October 16, 2010
I’ve started enjoying bitter gourd both for it’s health benefits and taste. It tastes really good with simple dal-chawal (lentil and rice).
Here are some tips on how to select the right bitter gourd:
- Choose unripe ones,that are firm like a cucumber
- Avoid those that have turned yellow/orange or have soft spots
- Riped ones can be excessively bitter
- The smaller variety is more bitter than the bigger one
- You can refrigerate them for 3-4 days
- Keeping bitter gourds at room temperature or with other fruits and vegetables will hasten them to ripen and become more bitter
Karela Fry is inspired by an aunt of mine and I’ve tried to blend in more flavours to make it more interesting.
This is my first attempt to showcase step by step clicks 🙂
250gms bitter gourd nicely washed and dried
4tbs oil for frying
1tsp mustard seeds
2cups of finely chopped onions
1tsp of coriander powder
1tsp of chilli powder
1/4tsp garam massala
1/2tsp amchur powder (dried mango powder)
2tsp jaggery powder
2tsp coarsely grounded peanut
salt to taste
2tsp roasted sesame seeds for garnish
cilantro and grated coconut for garnish
Grate the outer skin of karela.De seed and cut them into pieces.Keep them aside.
Deep fry the cut pieces till golden brown.
Heat oil 1tbs of oil in a pan and add jeera and mustard seed. After the seeds pop, add onions. Let the onions turn golden brown and add the grated karela, coriander powder,chilli powder and salt. Cook the massala on low flame for 20 minutes. Take care not to burn the massala. If sticking to the pan, add 1-2tsp of oil and keep stirring. Don’t add water at any given point.The massala will be ready ones it’s turned blackish-brown in colour.
Add the fried karela,jaggery,peanuts and amchur.Allow it to cook for 10 minutes on low flame.You can also add some lime after you have turned off the stove.
Garnish it with cilantro,sesame and grated coconut.
This is my submission to this month’s Vegetable Marathon – Bitter Gourd, hosted by Nithu from Nithu’s Kitchen and Shilpa from Anita’s Kitchen and to SOS Challenge – Sesame, hosted by Ricki from Diet,Dessert and Dogs and Kim from Affairs of Living.