Tuesday, December 15, 2020

Crispy Karela Fry | Crispy karele ki sabji | Katki karelanu shaak | Kurkure karele | kadkadiya karela


Bitter gourd - 4 - 5,
Salt - 1/4 tsp (to sprinkle),
Oil - 2 - 3 tbsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Chopped garlic - 2 tsp,
Salt - to taste,
Turmeric powder - 1/4  tsp,
Red chilli powder - 1 1/2 tsp,
Coriander & cumin powder - 2 tsp,
Sugar - 1/4 tsp,
Dry mango powder - 1/8 tsp,
Garam masala - 1/8 tsp.



Wash and dry bitter gourd well. Peel off the skin and slice using slicer or knife.

Now add 1/4 tsp salt and mix well. Cover and let it rest for 8 to 10 minutes.

Now wash well with water.

Squeeze out water as much as possible from washed bitter gourd. 

Heat oil in a pan over medium low flame. Add cumin seeds followed with asafetida, bitter gourd and chopped garlic.

Mix well.

Let it cook over medium low flame for 5 - 8 minutes. Now add salt and turmeric powder. Mix well.

Now again cook  for another 10 - 12 minutes or till bitter gourd slices becomes crispy.  Keep stirring in between for even cooking.

Add red chilli powder, coriander & cumin powder, dry mango powder, sugar and garam masala. Mix well. Switch off the flame and remove from the heat.


This curry stays good for 24 hours at room temperature.
This is good for long travel food option with Bitter gourd thepla 0r Methi thepla.
Adjust amount of spices as per taste.
Cooking time may vary as per size of bitter gourd pieces and cooking vessel.
Cook over medium low flame to make bitter gourd pieces crispy.

For video recipe - 


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