• 1/2 kg – karelas (bitter gourd) they should be thin and long
• 5 medium sized Onions (finely chopped)
• 2 to 3 Green chillies (finely chopped)
• 4 medium sized Tomatoes (finely chopped)
• 1.5 tsp – red chillie powder
• 2 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – Wheat flour
• 1 tbsp – finely chopped Coriander leaves
• oil for deep frying
• salt to taste
• 5 tbsp – oil
- Peel off the skins of the karelas and wash well.
- Make slits in the centre of the karelas.
- Apply some salt and wheat flour, rub well and keep aside for an hour.
- After an hour wash the karelas, squeeze out the water from them, and deep fry on a medium flame till they are tender and turn a shade of golden.
- Keep them aside.
- Heat oil in a kadai, add sliced onions and chopped green chillies.
- Saute the onions on a low flame till they turn pink in colour.
- Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder and salt to taste to the onions.
- Saute on a low flame till the tomatoes are soft and oil separates.
- Add the kept aside fried karelas and mix well. Simmer for 5 minutes.
- Garnish with finely chopped coriander leaves and serve with hot khichdi or brown rice or dal and chappati.
Recipe courtesy of Anita Raheja