Friday, April 11, 2014

Karela Kachri

Karela Kachri



Ingredients


Karela/bitter gouard 1/2 kg
Onion  1
Tomato 2
Salt
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garlic cloves chopped 2
Cumin seeds 1 tsp
Mustard oil


Method


Wash karelas. Cut into chips/thin round slices.
Sprinkle salt all over and leave for half an hour.
Wash again and drain water well.
Fry karela slices in hot oil till golden.
In blender add onion, tomato and blend into puree.
In a wok over medium heat add 2 tbsp oil add crackle cumin seeds.
Add onion tomato puree. Add chopped garlic.
Stir well. Add salt, turmeric pwdr and chilli powder.
Stir till oil separates from gravy.
Add crispy karelas.
Mix well. Stir for five mins at low heat.
Serve with rotis.


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