
Ingredients:
• 1/2 kg – Bitter gourd ( thin and long ones)
• 2 tbsp – Wheat flour
• 5 medium sized Onions (finely sliced)
• 2 to 3 Green chillies (finely chopped)
• 4 medium sized Tomatoes (finely chopped)
• 1.5 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• finely chopped Coriander leaves (to garnish)
• oil for deep frying
• 5 tbsp – oil
• salt to taste
Method:
- Peel off the skins of the bitter gourd and wash well.
- Make slits in the centre.
- Evenly apply little salt and wheat flour to the bitter gourd. Keep aside for an hour.
- After an hour wash the bitter gourd and squeeze out the water from them.
- 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 the sliced onions and green chillies.
- saute the onions on a low flame till they turn pink in colour.
- Add the tomatoes, red chilli powder, coriander powder, turmeric powder and salt.
- 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 any dal and chappati or khichdi.
Recipe courtesy of Anita Raheja