Apr 28, 2016: The Bitter Gourd (करेले or करेले के बीज करेला या मोमोर्दिका) is naturally bitter in taste. But it loses its bitter taste after being cooked. Preparation tastes absolutely delicious. You can keep it for 3-4 days without refrigerating it.
Bitter Gourd – 300 gms (3 to 4 big size)
Oil – 3 table spoon
Heeng (Asafetida powder) – 1-2 pinch
Coriander leaves – 1/2 small spoon
Turmeric Powder- 1/2 small spoon
Coriander Powder- 1 small spoon
Aniseed powder (souf) – 1 small spoon
Amchoor powder- 3/4 small spoon (less than one spoon )
Green Chilly- 4 to 5 (Cut into two pieces in length)
Salt- 3/4 small spoon (According to taste)
Wash the Karelas and cut them into thin round shape.
Heat Oil in a pan and add heeng powder and cumin seeds into it. Once the cumin seeds are roasted, add turmeric powder, coriander powder, and aniseed powder to it and stir. Now put the karela, green chilly, salt and amchoor powder into the pan and mix them well with the masala with the help of a tablespoon.
Cover the pan with a lid and let it cook for 2-3 minutes on a medium flame. Once the Karela becomes tender, open the lid and cook it again for 2-3 minutes on a high flame. Your Karela Fry is ready.