Karela Fry Recipe

Uploaded by NishaMadhulika on 26.07.2011

Namaskar and welcome to nishamadhulika.com
Whenever we hear the name of bittergourd the first thing that comes to mind is its bitter taste.
But in the new varieties there is very less bitter taste with this it has become easy to make bittergourd.
Firstly cut gourds,put some salt and keep it aside for 1/2 hour.
We use to wash them twice and make sabzi but today,simply cut gourds and prepare sabzi.
Today we will make karela fry.
Let's see what all ingredients are required for making karela fry.
Bittergourd - 300 grams (washed)
Cumin seeds - 1/2 tsp
Asafoetida - 1 pinch
Turmeric powder - 1/2 tsp
Coriander powder - 1.5 tsp
Mango powder - 1/2 tsp
Salt - 1 (or as per taste)
Fennel powder - 1.5 tsp
Mustard oil - 2 tbsp
Firstly cut gourds.
Remove the stalk from both sides.
Cut into round pieces with 1/2 cm thickness.
Now fry the gourds.
Preheat a pan and add 2 tbsp oil into it.
When oil gets hot add asafoetida and cumin seeds.
Now add turmeric powder,coriander powder and fennel powder.
Saute for few seconds and then add gourd pieces into it.
Also add salt and mango powder.
Saute for 2-3 minutes until gourds get coated with all spices.
We are making karela sabzi in mustard oil as they come out more delectable.
Don't add water.
Now cover the pan and cook on low flame for 3-4 minutes
Check whether gourds have become tender or not.
Don't overcooked the gourds,keep them bit crunchy.
Cook for maximum 5 minutes on low flame.
Now bring the flame to maximum and cook for 3-4 minutes more without covering the pan.
Cook them in open so that they become crispy.
Keep stirring after every 1-2 minutes and cook until they become crispy.
Stir after two minutes and cook for another two minutes to make them more crispy.
Karela fry is ready.
Turn off the gas.
Crispy and crunchy karela fry is ready.
Serve them as pickle instead of sabzi.
It can be enjoyed for 3-4 days without keeping in refrigerator.
Try making this recipe and share your experiences with us.
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