Karela Curry ( Bitter-gourd Curry) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Deep fried bitter-gourd slices cooked with onions, tomatoes & spices. Ingredients:
1 kg. bitter-gourds ( karelay ) |
1/4 cup oil |
1 tsp. cumin seeds |
1/2 tsp. fenugreek seeds ( methi dana ) |
1/4 tsp. carom seeds (ajwaain ) |
1/4 tsp. nigella seeds ( kalonji ) |
350 gm. onions, thinly sliced |
250 gm. tomatoes, thinly sliced |
1 tbsp. red chillies powder |
1 tsp. turmeric powder |
1/2 tsp. salt ( or to taste ) |
1 green chilli, finely chopped |
1 tbsp. of fresh coriander leaves, chopped |
Directions:
1. Wash & remove the skin from the bitter-gourds by scraping with a sharp knife.
2. Slit the bitter gourds lengthwise, making sure that they do not separate into two pieces.
3. Remove all the seeds & cut the bitter-gourds in thin slices.
4. Dust the bitter-gourds generously with salt and let it rest for at least 1 hour.
5. Squeeze out all the water, rinse the slices and keep aside.
6. Boil water in a pan with little turmeric powder.
7. Add sliced bitter-gourds and cook until they are sightly tender.
8. Drain water and keep them aside ( This step will remove some of the bitterness too ).
9. Heat oil in pan, fry bitter-gourd slices in batches till they turn crispy and light brown.
10. Remove from pan & keep aside.
11. Now, add cumin seeds, fenugreek seeds, carom seeds & nigella seeds to the oil in the pan.
12. Fry for few seconds, then add sliced onions and fry till they become soft.
13. Add tomatoes, red chillies powder, turmeric powder, salt, fried bitter-gourd pieces & green chillies.
14. Mix well, cover with a lid and cook on low heat for 5 minutes till tomatoes are soft.
15. Add chopped coriander leaves & serve with Roti / Chapati.
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