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Preparation Time : 10
Cook Time : 30
Total Time : 40
Bittergourd or karela 6-7 nos
Turmeric 1 tsp
Tamarind 1 tsp
Curd 3 tbsp
Red Chili Powder 1 tbsp
Coriander Seeds ,crushed 1 tbsp
Curry Leaves 1/4 cups
Kasoori methi 1 tbsp
Salt 2 tsp
Oil 3 tbsp
Soy Sauce 1 tbsp
Ginger Mince 1 tsp
Garlic Mince 1 tsp
Red Food Colour 1/4 tsp
All purpose flour 1/2 cups
Cornflour 1/2 cups
Green Chilies,slit 4 nos
Coriander Leaves Chopped 1/4 cups
First of all cut the bottlegourd into round slices.
Boil them for 5 minutes on high heat with turmeric and half of salt.
Drain and keep aside.
Combine both the flours together and make a thick batter using some water.
Now dip the slices in this batter and deep fry until nice and crispy.
Drain on an absorbent paper and set aside.
Now make the sauce by heating oil first.
Add ginger and garlic mince followed by coriander seeds.
Saute them for a minute and then add the beaten curd.
Add red chilli powder and soy sauce.
Add food colour and the other half of the salt.
Saute all that well for 2 to 3 more minutes on low flame.
Add slit green chillies and coriander leaves.
Garnish with kasoori methi and serve hot with naans or chapatis or ghee rice.
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