Monday, October 17, 2011

KARELA FRY



I simply love this vegetable and keep trying out in many different variations changing the spice mix each time. It goes so well with rotis and bhakris.


Ingredients:
Karelas (bitter gourds) .... 4
Onions .............................. 3-4 small
Tomato ............................. 1
Green chillies .................... 2
Garlic paste ..................... 1 tsp.
Curd .................................. 1/2 cup
Turmeric powder ........... 1/4 tsp
Coriander powder .......... 1 tsp.
Cumin powder ................ 1 tsp.
Sambar powder .............. 1 tbsp.
Peanut powder .............. 1tbsp. (dry roast and grind coarsely)
Amchoor powder ............. 1 tsp. (or 1 tbsp. tamarind juice)
Jaggery ............................ 1 tsp.
Mustard seeds ................ 1 tsp.
Curry leaves .................. 1 sprig.
Salt ................................. to taste
Red chilli powder .......... 1 tsp.
Asafoetida ....................... a pinch.
Coriander leaves ......... for garnishing
Oil.
Method:
1. Peel and slice the karelas. Marinate them with quarter cup curd and salt for few hours.(preferably overnight)
2. In a pan heat 2 tbsps. oil. Add a pinch of asafoetida and mustard seeds. Then add the garlic paste and the curry leaves. Saute and add the sliced onion, green chillies and fry for a few minutes.
3. Now add the tomato and the karela slices. Simmer for 5 minutes and add all the dry masalas and simmer it stirring from time to time till the colour is brown.
4. When almost done add the remaining 1/4 cup curd and cook for few more minutes on low fire.
5. Garnish with coriander leaves and serve with rotis or as a side dish with plain boiled rice and sambar.