Karela Porial

Bittergourd-1/4 kg
Finely chopped onions-3 Tbl.sps.
Turmeric powder-1/4 tsp
Grated jaggery-1 or 2 Tbl.sps.
Tamarind-small lemon sized
Red chilli powder-1 tsp
Dhania powder-1 tsp
Powdered sesame-1 Tbl.sp. (dry roast sesame seeds and then powder)
Salt-as required
Oil for frying
Method :
  1. Select bitter gourd which is little whitish in colour (less greener)
  2. Chop into small pieces after removing the inner seeds.
  3. Smear salt over this and keep aside for an hour.
  4. Squeeze well and remove excess water secreted.
  5. Cook in water to which salt, turmeric, tamarind is added till soft.
  6. Drain water completely.
  7. Heat oil in a kadai, add mustard, curry leaves and then onion.
  8. Fry till transparent. Add dhania powder, chillipowder in the oil itself.
  9. Fry for a minute and then add cooked gourd.
  10. Fry well till gourd changes its colour.
  11. Add salt, jaggery and just before removing from fire sprinkle

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