Karela Nawabi

Karela – 1/4 kg
Chana Dal – 2 tblsp
Onion – 1, minced
Garlic – 4 to 5 cloves
Curds – 1/2 cup
Jaggery – small piece
Oil – 2 tblsp
Salt to taste
Coriander Powder – 2 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Amchoor – 1 tsp
Aniseeds – 1 tsp

For Seasoning:
Oil – 1 tblsp
Fenugreek Seeds – 1/4 tsp

1. Wash and cut karela.
2. Remove the inner pulp and seeds and cut karela into small pieces.
3. Sprinkle salt, 1/2 tsp turmeric powder, 1/2 tsp amchoor and leave aside for 3-4 hours.
4. Squeeze he pieces, discard the karela juice.
5. Wash pieces in water 2 to 3 times.
6. Once again squeeze out all the water and drain pieces on paper towel.
7. In a pressure pan put all ingredients except oil and fenugreek seeds and pressure cook till done.
8. Heat oil, add fenugreek seeds, fry till dark brown.
9. Add cooked karela and stir fry on low heat till oil surfaces.

Tip: Refrigerated, it will keep for a week or more.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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