The Bitter Gourd (Karela) is naturally bitter in taste. But Masaledar Karela loses its bitter taste after being cooked. In fact the preparation tastes absolutely delicious. If you are planning for a journey, then you can pack Karela and Puri for lunch. The best thing about this vegetable is that you can keep it for 3-4 days without refrigerating it. So lets prepare Karela (Bitter Gourd) Fry today.
Ingredients for (Karela Fry) Bitter Gourd
Bitter Gourd - 300 gms (3 to 4 big size)
Oil - 3 table spoon
Heeng (Asafetida powder) - 1-2 pinch
Coriander leaves - 1/2 small spoon
Turmeric Powder- 1/2 small spoon
Coriander Powder- 1 small spoon
Aniseed powder (souf) - 1 small spoon
Amchoor powder- 3/4 small spoon (less than one spoon )
Green Chilly- 4 to 5 (Cut into two pieces in length)
Salt- 3/4 small spoon (According to taste)
Method - How to Make Karela Fry (Bitter Gourd)
Wash the Karelas (Bitter Gourd) and cut them into thin round shape.
Heat Oil in a pan and add heeng powder and cumin seeds into it. Once the cumin seeds are roasted, add turmeric powder, coriander powder, and aniseed powder to it and stir. Now put the karela, green chilly, salt and amchoor powder into the pan and mix them well with the masala with the help of a tablespoon.
Cover the pan with a lid and let it cook for 2-3 minutes on a medium flame. Once the Karela becomes tender, open the lid and cook it again for 2-3 minutes on a high flame. Your Karela Fry is ready.
Take it out in a serving dish and serve with Chapatis, Paranthas or eat it in combination with Dal-Rice.