INGREDIENTS
Karela Pyazβ¨
Servings - 2 - 3β¨
INGREDIENTS
Bitter gourd - 600 grams
Salt - 1 1/2 teaspoons
Water - 500 milliliters
Oil - 60 milliliters (divided)
Onions - 300 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 tablespoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Coriander - 2 tablespoonsβ¨
PREPARATION
1. Take 600 grams bitter gourd and scrape the rough skin of it.
2. Cut it into half.
3. Now, remove the seeds from it.
4. Cut it into thick slices.
5. Now, transfer it to a mixing bowl, add 1 1/2 teaspoons salt and mix it well.
6. Rest for 10 - 15 minutes.
7. After that wash the bitter gourd with water properly. Keep aside.
8. Then, heat 30 milliliters oil In a skillet, add bitter gourd and saute 3 - 5 minutes.
9. Heat 30 milliliters oil in a skillet, add 300 grams onions and fry till translucent or until it turns golden brown in color.
10. Then, add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon green chili and mix it.
11. Add 1/2 teaspoon turmeric and cook for 1 - 2 minutes.
12. Now, add saute bitter gourd and mix well.
13. Add, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon garam masala and mix it well to combine.
14. Cover it with lid and cook for 10 - 15 minutes.
15. Now, add 1 teaspoon dry mango powder and mix it.
16. Again Cover it with lid and cook for 5 - 7 minutes.
17. Then, add 2 tablespoons coriander and mix it well.
18. Garnish with coriander.
19. Serve.
Sindhi Karela
Servings - 2 - 3
INGREDIENTS
Bitter gourd - 350 grams
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Oil - 4 tablespoons, divided
Ginger garlic paste - 1 tablespoon
Cardamom powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Water - 25 milliliters
Onions - 120 grams
Tomato - 200 grams
Green chili - 1 tablespoon
Water - 150 milliliters
Coriander - 1 tablespoon
Curd - 120 grams