Karela Curry ( Bitter-gourd Curry)From ambus 5 years ago
- 1 kg. bitter-gourds ( Karelay ) shopping list
- 1/4 cup oil shopping list
- 1 tsp. cumin seeds shopping list
- 1/2 tsp. fenugreek seeds ( methi dana ) shopping list
- 1/4 tsp. carom seeds (ajwaain ) shopping list
- 1/4 tsp. nigella seeds ( kalonji ) shopping list
- 350 gm. onions, thinly sliced shopping list
- 250 gm. tomatoes, thinly sliced shopping list
- 1 tbsp. red chillies powder shopping list
- 1 tsp. turmeric powder shopping list
- 1/2 tsp. salt ( or to taste ) shopping list
- 1 green chilli, finely chopped shopping list
- 1 tbsp. of fresh coriander leaves, chopped shopping list
How to make it
- Wash & remove the skin from the bitter-gourds by scraping with a sharp knife.
- Slit the bitter gourds lengthwise, making sure that they do not separate into two pieces.
- Remove all the seeds & cut the bitter-gourds in thin slices.
- Dust the bitter-gourds generously with salt and let it rest for at least 1 hour.
- Squeeze out all the water, rinse the slices and keep aside.
- Boil water in a pan with little turmeric powder.
- Add sliced bitter-gourds and cook until they are sightly tender.
- Drain water and keep them aside ( This step will remove some of the bitterness too ).
- Heat oil in pan, fry bitter-gourd slices in batches till they turn crispy and light brown.
- Remove from pan & keep aside.
- Now, add cumin seeds, fenugreek seeds, carom seeds & nigella seeds to the oil in the pan.
- Fry for few seconds, then add sliced onions and fry till they become soft.
- Add tomatoes, red chillies powder, turmeric powder, salt, fried bitter-gourd pieces & green chillies.
- Mix well, cover with a lid and cook on low heat for 5 minutes till tomatoes are soft.
- Add chopped coriander leaves & serve with Roti / Chapati.
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