Karela 65

Karela 65

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 6

  • 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

Directions

  • 01

    First of all cut the bottlegourd into round slices.

  • 02

    Boil them for 5 minutes on high heat with turmeric and half of salt.

  • 03

    Drain and keep aside.

  • 04

    Combine both the flours together and make a thick batter using some water.

  • 05

    Now dip the slices in this batter and deep fry until nice and crispy.

  • 06

    Drain on an absorbent paper and set aside.

  • 07

    Now make the sauce by heating oil first.

  • 08

    Add ginger and garlic mince followed by coriander seeds.

  • 09

    Saute them for a minute and then add the beaten curd.

  • 10

    Add red chilli powder and soy sauce.

  • 11

    Add food colour and the other half of the salt.

  • 12

    Saute all that well for 2 to 3 more minutes on low flame.

  • 13

    Add slit green chillies and coriander leaves.

  • 14

    Garnish with kasoori methi and serve hot with naans or chapatis or ghee rice.

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