Ingredients
- 2 medium Karela/ Bitter Gourd
- 1 tsp Salt
- 1 large onion (Finely Chopped)
- 1 tsp Ginger (Finely Chopped)
- 3-4 nos Green Chili (Finely Chopped)
- 3 tbsp Oil
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Jeera/ Cumin seeds
- 0.5 tsp Turmeric Powder/ Haldi
- 1 tsp Red Chili Powder/ Lal Mirch
- 2 tbsp Coriander Powder/ Dhaniya
- 1 tsp Dry Mango Powder/ Aamchur
Servings: People
Instructions
- Nicely wash and clean karela, finely chop and sprinkle salt and mix well. Keep aside for 30 minutes.
- After 30 minutes, wash the chopped karela in running water and squeeze properly. Keep aside.
- Heat oil in a pan, add hing, jeera, kaldi, lal mirch powder and dhaniya powder, fry.
- Add chopped onion, ginger, green chili and karela, toss well. Cover and let it cook at low flame for 10-12 minutes.
- When cooked, sprinkle aamchur powder and toss nicely.
- Cook for another 4-5 minutes in open pan till required crisy. Serve hot with rice, chapati, paratha or poori. Enjoy!
Recipe Notes
- Adjust spices as per your taste.
- If serving to kids, adjust chili as per their tolerance.
- Adding salt to karela is required to reduce the bitterness of it, After that wash and squeeze karela nicely.
- Cook it till desire crispyness.
"Be Vegetarian Be Happy"
"Live and Let Live"
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