Karela Fry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 6 medium size Karela vertically in two halves.

Step 2

Scoop the seeds out with a spoon.

Step 3

Slice the halves as thinly as possible.

Step 4

Marinate the Karela with 2 tablespoons of salt, one pinch of turmeric and juice of one lime. Set aside for minimum of 2 hours.

Step 5

Rinse the Karela and squeeze it tightly to remove the bitterness. Leave it to rest on a paper towel.

Step 6

Dice 3 medium sized onions and big tomato, slit 4 green chillies, finely chop corriende leaves.

Step 7

Add oil to pan. Add mustard seeds, stems of corriender and hing.

Step 8

Once the mustand seeds splutters, add onions, curry leaves, chillies, 1/2 teaspoon sugar and a pinch of salt. Saute till the onions soften and become translucent.

Step 9

Once the onions are soft add 1/2 teaspoon of khobra.

Step 10

Add 1 tablespoon of Ginger Garlic paste once the onions are brown and saute for 1 min.

Step 11

Add tomatoes and a pinch of salt.

Step 12

Once the tomatoes are soft. Add 1 teaspoon of turmeric and cumin powder. 1 and 1/2 teaspoon of corriender powder. 2 teaspoons of kashmiri red chilli powder. 3 teaspoons of goda masala. Mix and saute for 1 min. At this stage if required add 1 tablespoon of oil.

Step 13

Add karela and mix well.

Step 14

Add 1 teaspoon of salt and cover and cook for 15-20 mins on low flame.