Tuesday, 13 March 2012

Achari Bharwan Karela

4 bitter gourd(large)
1/2 tsp salt

2tsp oil
2tsp fennel seeds (sauf),mustard seeds (sarson) and kalonji seeds
1/2 tsp green chilli chopped
salt to taste
1 tsp amchoor powder
1/2 tsp haldi
1 tsp corriander powder
1/2 tsp garam masala
1 medium chopped onion
A pinch of hing

  1. Scrap (dont throw the outer skin of the karela), wash and cut the karela from the middle and de-seed it
  2. Apply salt to karela, rub well and keep aside for 1 hour.
  3. Wash, pat dry .
  1. Heat oil in a pan, add sauf, kalonji, mustard seeds and hing. When it starts crackling add onion, bhuno till it becomes pinkish brown.
  2. Add all the dry masalas and outer skin of karela. Cook for 8-10 mins till the outer skin of karela is cooked.
  3. Remove from fire and divide in 4 equal parts. Fill each karela to full, tie karela with thread to retain stuffing from falling.
  4. Heat oil in a non stick pan, add karelas, cook till they become dark brown.
  5. Serve hot with moong ki daal and parantha....

Enjoy till next post.....

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