Kadai 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.


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..

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

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

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  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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