Wednesday, 29 August 2012

Kadai Karela

Made n Enjoyed
Hello readers,

"Aav re varsad, ghevriyo parsad, uni uni rotli ane karela nu shaak"  which means
" Welcome rain, we'll have sweet treats and hot chapatti's with bitter gourd sabji ".
In India since monsoon starts, festivals starts flooding too, and when festivals are there who will resists the sweet and delightful dishes, ? but because you have all these heavy and rich food, it is wise to eat bitter gourd sabji too..!



Every child's nightmare starts when they hear that they are going to have karela sabji for dinner or lunch, however my son proves me wrong here...He can eat karela sabji any day, any time !! So I make karela sabji quite often and always look out for innovative karela recipes. I saw this recipe on one of the Asian channel, hubby liked it and he quickly put it on record for me. When I saw it I got tempted and made next day. We all loved it except my daughter, well she never likes Karela !



You will need:-
  • 4-5 medium size bitter gourd
  • 1 big onion thinly chopped
  • 2 tsp ginger-garlic paste
  • 1/4 cup full fat yogurt
  • 2 tsp crushed cumin and coriander seeds
  • 2-3 green slit chillies
  • 1 big tomato chopped
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 3-4 tbsp oil

Garnishing
  • Handful fresh finely chopped coriander
  • Fresh ginger thin slices
Method:-
Peel the bitter gourd, cut in to thin slices, sprinkle salt and leave it aside for half an hour.
Wash bitter gourd in cold water and place them on the baking sheet, drizzle 1-2 tbsp oil and bake in the oven for 20-25 minutes, or until light brown on gas mark 4-5 . ( if you like you can fry as well ).
In a heavy bottom kadai heat remaining oil and fry onion till very light brown.
Add ginger garlic paste, red chilli powder, turmeric , and very less salt, fry 1-2 minutes.
Add beaten yogurt with crushed cumin and coriander.
Cook mixture for 5-7 minutes on low heat.
Now add slit green chillies, fry few seconds , add chopped tomatoes.
Add baked karela, mix well and cover the kadai with lid.
Let it cook the karela on a very low heat till done. ( it will take 12-15 minutes )
Garnish with fresh coriander and ginger.
Serve hot with hot phulka, roti, salad, daal and raita.

Linking this recipe to my own event Superfoods SuperPower and Celebrate- Monsoon of India guest host by Sayantani , event by JCO.

7 comments:

  1. I like your idea of baking instead of frying...I make almost the same way except adding a spoonful of different masalas for variation. sometimes sambar powder or chettinad powder.

    ReplyDelete
    Replies
    1. That's a very good idea Shobha, I use sambar masala powder when I make sukha baingan, next will try with karela too..Thanks !

      Delete
  2. Spicy dish..sooo exotic. Great idea to bake karela..

    ReplyDelete
  3. Wat a brilliant idea of baking instead of frying,kadai karela makes me hungry.

    ReplyDelete
  4. Liked your idea of baking. Looks great!

    ReplyDelete
  5. I so much like the idea of baking the karela...saves us frying to do away with the bitter taste I am the only one who loves karela in my family..will surely make this next time I make for myself:)

    ReplyDelete

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