INGREDIENTS
bitter gourd/ karela 500 gm
curd 1 ¼ cup
cumin seeds ½ tsp
red chili pdr to taste
turmeric pdr ¼ tsp
coriander pdr 1 tbsp
garam masala ½ tsp
saunf/ fennel pdr 2 tbsp
salt to taste
mustard oil ¼ cup
METHOD
peel the bitter gourd
slit them in a way that we cut them for filling. If the seeds are tender, if you want to keep them or you may remove the seeds
sprinkle all over them
rub the karela well
leave aside for 15-20 minutes
then squeeze the karela so that their extra bitterness comes out
wash them well
heat oil in a pan, once the oil reaches smoking point, add karela
shallow fry them till they turn brown from all the sides.
remove the fried karela.
add jeera in the remaining oil and once it splutters,
add red chili pdr, haldi, garam masala, saunf pdr to curd, whisk it well, add this to the pan, keep whisking or else curd will curdle.
stop when curd begins to boil. cook curd only for 2-3 minutes or until oil is seen separating from it
add the fried karela and mix well
cover the pan with a lid, let it simmer for 2 minutes, so that the karela absorbs all the flavours. serve it hot with rice, roti.
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