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Monday, 29 August 2016

Karela fry

Got this recipe from the blog Hebbar's Kitchen!!
  • 1 big bitter gourd / kanchal / haagalakai / karela
  • 1 tsp salt, for marination
  • 1 cup water
  • 1-2 tbsp oil, preferably coconut oil
  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp urad dal
  • 1 red chilli, dried
  • few curry leaves
  • pinch of hing /asafoetida
  • 1 cup tamarind juice
  • 1 big piece jaggery / gud, or as required
  • ½ tsp turmeric powder
  • 1 tsp rasam powder
  • 2 tbsp fresh / desiccated coconut
  1. slice the bitter gourd / kanchal / haagalakai into thick slices.
  2. remove the seeds and spongy centres.
  3. transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
  4. mix well and allow it to rest for 20-30 minutes.
  5. now rinse the bitter gourd under cold water.
  6. squeeze off the water well. keep aside. by doing this bitterness will reduce.
  7. in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
  8. fry and allow to splutter.
  9. add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
  10. now spread them well on a kadai and cook for about 10 - 15 minutes or until softened. stir in between to cook uniformly.
  11. now add tamarind juice.
  12. also add jaggery and turmeric powder. add salt if required only. i am not adding extra salt as i have marinated well with salt.
  13. mix well and allow to cook for 15 minutes or till water drains completely. stir in between.
  14. once the water gets drained off completely, add rasam powder and fry for a minute or 2.
  15. add a tsp of oil over it. this is optional, however, enhances flavour.
  16. garnish with fresh or desiccated/ shredded coconut.
  17. serve kanchal palya hot with rice or chapathi.

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