Masala Karela - Quick View Click for Full View 45 -50 Mins. 8
Description:
Fine Blend Of Bitter And Spicy & Sour Taste In Bitter Gourd
Preparation:
1) Chop Green Chillies in Ring Cut.
2) Chop Tomatoes in dice Shape.
3) Chop Onions into slices.
4) Finely chop Coriander Leaves.
Cooking:
1) Wash Deep Karela and pressure cook adding 1cup water and salt.
2) Cook for 3 whistle on high flame or till tender.
3) Remove in strainer to drain excess water.
4) On low flame heat oil.Add Mustard Seeds, when it starts splutter, add Fennel Seeds, Ring    Cut Green Chilies, Onion Slices and Salt.
5) Saute and toss well.Add chopped Tomatoes, Coriander Cumin Powder, Turmeric Powder    and salt.
6) Saute and toss well.Add Chopped Cilantro, Boiled Karela, Aamchur Powder, Jaggery    Powder, Garam Masala Powder and salt.
7) Mix and toss well.
8) On low flame cook for approx 2mins. Remove from flame.
Serve For: 4 Person
Total cooking time: 45 -50 Mins.
Garnishing:
Serve Hot with any of Deep Paratha.
Ingredients Quantity Add to Cart
Green Chilies 5 Piece
Oil 4 Tablespoon
Coriander Cumin Powder 3 Teaspoon
Jaggery Powder 2 Tablespoon
Bitter Gourd ( Karela ) 11.99 Oz
Fennel Seeds 1.5 Teaspoon
Dry Mango Powder ( Amchur Powder ) 1.5 Teaspoon
Mustard Seeds 1 Teaspoon
Garam Masala Powder 1 Teaspoon
Onion Slices 1 Cup
Chopped Tomatoes 0.5 Cup
Chopped Cilantro 0.5 Cup
Turmeric Powder 0.25 Teaspoon
Salt As Required to Taste
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In addition only one order may be ordered in 1 days to the same email or shipping location.