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.

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