Fork and Beans

Health begins in the Kitchen

Karela Fry

Ingredients

  • Bitter gourds (Karela) halved vertically, seeded and sliced 500 grams
  • Salt to taste
  • Turmeric powder 1/2 teaspoon
  • Fennel seeds 1 tablespoon
  • Cumin powder 1 1/2 teaspoons
  • Red chilli powder 2 teaspoons
  • Dried mango powder (amchur) 1 1/2 teaspoons
  • Carom seeds (ajwain) 1/2 teaspoon
  • Oil 1 1/2 tablespoons
  • Curry leaves 7-8
  • Medium onions chopped 2
  • Fresh coconut scraped 1/4 cup + to garnish
  • Fresh coriander leaves chopped 1 tablespoon to garnish

Method

Step 1

Take the bitter gourd in a bowl, add salt and turmeric powder and mix well. Set aside for 15-20 minutes.

Step 2

Heat a non-stick pan, add fennel seeds and dry roast till golden. Transfer into a mortar and pound coarsely with a pestle. Add cumin powder, red chilli powder, dried mango powder and carom seeds and mix well.

Step 3

Add this spice mixture to the bitter gourd slices and mix well.

Step 4

Heat oil in a non-stick pan, add curry leaves and saute for 1 minute. Add onions, mix and saute till translucent. Add the bitter gourds, mix well, cover and cook till done.

Step 5

Add coconut and coriander leaves and mix gently.

Step 6

Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot