Karela Fry Recipe
Try this Karela fry recipe, or contribute your own.
Try this Karela fry recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 250 gm bitter gourd. Wash the gourds really well and dry them.
- For chopping, take one gourd, remove stalk from both ends and peel the gourd. Chop the gourds for making bhujiya.
- Divide the gourd in two parts and now cut it into 1/2 or 0.75 inch chunks.
- Boil gourds in a pressure cooker. Add 1 cup water as well.
- Add 1/2 tsp salt, mix well and close with the lid to boil the gourd.
- Cook until it simmers once.
- Keep the gourds as it is in pressure cooker until all steam escapes from the pressure cooker.
- After this, take out the chunks from pressure cooker and allow the steam to escape from pressure cooker.
- Check the gourds if they have turned soft. Now strain the water from the gourds.
- For this place the gourds in a sieve to drain the water. The bitterness from gourds drains out with the water.
- Preheat a pan and add 2 to 3 tbsp oil to it to fry the bitter gourd. Allow the oil to heat sufficiently.
- Add 1 tsp cumin seeds, 1 pinch asafoetida and 1/2 tsp turmeric powder.
- Reduce the flame so that spices don’t burn.
- Now add 2 tsp coriander powder and sauté the spices for a while.
- Now add boiled gourds, 2 tsp fennel powder, 1 tsp salt, 3/4 mango powder and 1/2 tsp red chilly powder.
- Mix all ingredients really well and cook for 2 to 3 minutes.
- We have cooked the gourds for 6 to 7 minutes on low flame.
- Gourds have now turned crispy and appear delicious.
- Gourds are ready, now turn off the flame.
- Now take out gourds in a bowl.
- Appetizing and delicious bitter gourd bhujiya is ready.
- Tempting bitter gourd bhujiya can be served with chapatti, parantha, poori or rice.
- Bitter gourd bhujiya taste scrumptious if served with paranthas and pooris.
My Karela Fry Adventure: From Bitter to Better!
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are quick, easy, and, most importantly, delicious. For years, karela (bitter gourd) has been a vegetable I've avoided. The very name conjures up memories of that intensely bitter taste that almost made me gag as a child. However, recently, I decided to give karela another chance. I discovered a simple recipe, a Karela Fry, that not only tamed the bitterness but actually transformed this humble vegetable into something truly enjoyable. This blog post is a testament to that culinary victory!
The secret, I found, lies in the preparation. Properly boiling the karela before frying is key to reducing the bitterness, and the addition of some carefully chosen spices elevates the flavor profile to something quite extraordinary. I've always enjoyed experimenting in the kitchen – sometimes with stellar results, and other times… well, let's just say there have been a few culinary mishaps. But this karela recipe is definitely one to celebrate! This simple dish has become a regular in my weekly meal rotation – it's quick to prepare, and surprisingly versatile! I love to pair it with a side of rice or roti.
Why this recipe works: The initial blanching of the bitter gourd in boiling water is essential; it not only reduces the bitterness but also softens the gourd, making it more palatable. The spices then add a rich depth of flavor, creating a complex taste that balances the subtle sweetness and lingering mild bitterness. The key spices, in my opinion, are the turmeric, coriander, and a hint of chili powder. The amount of chili powder can be adjusted to your personal preference.
This recipe is perfect for a quick weeknight dinner. You can easily double or even triple the recipe to make it a part of a larger meal plan. Leftovers are also delicious!
Beyond the simple recipe itself, this karela fry has become a symbol of my own culinary journey. It's a reminder that even the most challenging ingredients can be transformed into something delicious with a little patience and the right technique. And that's a lesson I'm happy to share!
Tips and Tricks:
- Choose your karela wisely: Look for firm, smooth gourds with no blemishes. The size doesn’t matter significantly.
- Don’t skip the boiling step: This step is crucial in mitigating the bitterness. You should see a noticeable reduction in the bitter taste.
- Adjust the spices to your liking: This recipe is adaptable, feel free to experiment with different spice combinations!
- Serve it hot: The karela fry tastes best fresh out of the pan. Serve it hot to enjoy the full flavor and texture.
This is more than just a recipe; it’s a culinary journey, a testament to the transformative power of spices and the simple joy of creating something delicious from humble ingredients. Give it a try, and I bet you'll be surprised by just how delicious this humble vegetable can be!
