I try adding it wherever and whenever I can.This recipe is a family favourite now, one I learnt from my sister.1. Remove the cover. You don't need to add more salt as we have already done it while marinating. The karela will release a lot of water because of the salt. This vegetable tastes best with a good amount of oil, so don’t skimp. Serve it along with dal and rice for a homely lunch or dinner.
Apply about 1 1 /2 tsp salt and keep aside. Please enter your email address below, and we will let you know when a new recipe is published If you like this recipe, please share, or leave a comment below.
Remove the seeds if any.In the mixing bowl, combine the thin karela strips and the peels, add salt and give it a good mix and allow it to rest for about 20 minutes.Heat a heavy bottomed pan on medium flame, add mustard oil. Give this masaledar Kurkure Karela a try which is a delicious diabetic friendly dry sabzi that is made crispy and crunchy and has a chatpata taste from the amchur. Ingredients: 2 Karela / Karla 1 Onion finely chopped 2 tbsp Oil 1/2 tsp Garam Masala 1 tsp Red Chilli powder 4 tbsp Tamarind Pulp 1 tsp Ginger Garlic paste 1/4 tsp Turmeric powder 2 tbsp Jaggery / Gudh / Gul This will help rid of some of the bitterness.3. © 2007 - 2020 Archana's Online Media & Publishing Services LLP Add 1 tbsp oil. Adjust the salt and add a little more sugar or jaggery as required. Sleek...Brilliantly Easy Mac and Cheese – an all-time favouriteCopyright © Vaishali Sengupta, 2012-14. The karela will release a lot of water because of the salt.
Add the marinated karela peels and slices, and mix gently. You could add 1/2 tsp sugar at this stage, so that it helps crisp up the karela. Squeeze the karela in your palms to release all the water . Add another tbsp oil to the same wok. Mix well. Cover and cook for five minutes and then cook it without the lid on a very low heat for 15-20 minutes until the Karela Sabzi becomes crispy.
https://www.archanaskitchen.com/dry-crispy-kurkure-karela-sabzi-recipe
But still if you feel like adding more, you can do it later after tasting. Add 1 tbsp oil.4. Sprinkle a little water.
Wash the karela & cut into thin rings.
Keep aside.5. Specially if you cook them well.Not only are they yum, but they also have blood purifying qualities, which make them all the more important in your diet. Once the mustard oil begins to smoke, turn down the heat and add the fennel seeds, let these sizzle. Karela or Bittergourd cooked in spicy, sweet and sour masala. Last Modified On Thursday, 07 February 2019 18:05 4. Keep aside for at least 10- 30 minutes.2. All rights reserved. Mix well. As it... We love stylish things in our house don’t we? Protein is the most important element in our diet as we...Living in a metropolitan city comes with its own problems. Stir fry on high heat for 1 minute till dry.Garnish with coriander leaves and serve with rotis or steaming hot rice and dal.I cooked the vegetable in a cast iron pan to enhance the iron content, so the end result was a little darker than usual. Karela sabzi or karlyachi bhaji is a simple yet delectable recipe which requires less effort and is less time consuming. 3. Add the bitter gourd slices and fry till crisp. There aren’t very many people who would agree that bitter, well I’d say palatably bitter-ish vegetables are also delicious. 2.
Its easy and requires very few ingredients Don’t frown at the quantity of salt- it’s going to be squeezed off! I love Karela in all forms, except boiled! Heat oil in a wok. Well, crazy people like me would swear by them.Vegetables like Methi leaves (fresh Fenugreek) and Karela (bitter gourd) are delicious aren’t they? This vegetable tastes best with a good amount of oil, so don’t skimp.
It only takes a click! Add turmeric, chilli powder, tamarind pulp, sesame seed and coconut powder and goda masala.8.
This will help rid of some of the bitterness.
Cover and let cook for 10-15 minutes on low heat.9. Remember that we have already applied a lot of salt initially to the slices, so put very little salt while cooking.7. https://www.vegrecipesofindia.com/karela-sabzi-or-karela-stir-fry At this stage, add the dry spices - turmeric powder, amchur powder, red chilli powder, and coriander powder. Squeeze the karela in your palms to release all the water . If you like the Kurkure Karela Sabzi Recipe, here are a few more To begin making the Kurkure Karela Sabzi Recipe, wash Karela thoroughly, peel the skin using a peeler and cut the karela into thin strips.
Heat oil in a wok.
Add the bitter gourd slices and fry till crisp. Add the mustard seeds & hing.6.