Saturday, 23 January 2016
Masala Karela recipe
Karela (bitter gourd, bitter melon) is probably only one vegetable which which has ability to fight diabetes and cancer. It has been used in Chinese medicines for centuries and the benefits of eating karela are countless. It is a unique vegetable and does take some skills to cook, because it is bitter and because of it's bitterness it wont be easy to swallow, then again why am i here for! i am going to share with you how to cook with no bitterness left in it.
Have to say the way my mother cooks karela it is the best way, most of our relatives ask my mother to cook karela handi for them. Best one normally is karela gosht or qeema karela which i will be sharing with you very soon but today we are going to share masala karela and its yummy, before i share the recipe recipe let me tell you why i am sharing this recipe today, when i was thinking about which recipe to share with you because normally i share what we cook at home i share same, it took me three hour and still couldn't think of anything and fell asleep early, what i saw in my dream was a family member who is diabetic asked me to make him karela juice so the diabetes stay in control, when i woke up i decided to share with you the masala karela.
This recipe is well known all over India and Pakistan and is served almost every hotel and dhaba. because Punjab from both sides of the border is kind of agricultural hub for both nations that is why it is very popular vegetable in Punjab. I spent few good years in Pakistan and did travel a lot so i had chance to try food from different states and cities, believe me the karela handi of Punjab is the unbeatable. To take all the bitterness out you will need to wash and cut them then fry them in boiling oil before cooking them. Please enjoy the recipe and stay fit and healthy.
1: Bitter gourd 6
2: Coriander powder 1tsp
3: Onions 2 medium
4: Red chilli powder 1tbsp
5: Turmeric powder 2tsp
6: Salt to taste
7: Mango powder 1tsp (dry)
8: Oil to fry
How to make karela masaledar.
1.Take off and reserve the scrapings of the karelas.
2.Give a slit on one side and take off all the seeds.
3.Cut karelas into thin slices.
4.Wash and rub two table spoons salt all over the karelas and its scrapings.
5.Set aside for 3-4 hours.
6.Wash completely again and squeeze dry the karelas.
7.Heat up oil in kadhai.
8.Deep fry the cut karelas till dark brown and crisp.
9.Take off the karelas and keep aside.
11.Heat up 3 tblsp of oil in a kadai.
12.Mix in cut onions.
13.Stir fry for 3-4 minutes till they are transluscent.
14.Mix in scrappings of karela and let it stir fry till onions are a little brown.
15.Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
16.Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
17.Mix in salt if needed.
18.Serve hot with chappatis.
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