Heat oil Deep fry in hot oil. Basic Karela (Dry) Cut Karela slices (Not very thin or very thick)
Heat oil add pinch of zeera seeds (those who love the bitter taste of karela can add fenugreek seeds. I always add fenugreek seeds) Add Karela and cook it for 2 minutes.
Add potato (This is optional). Potato should be cut in thin slices. Thickness should be almost double of karela slices. After 2 minutes add Onion (This is also optional) Add salt Cover it and cook it till onion is cooked.
Add Cumin powder and turmeric powder. Cook uncovered till it starts leaving the oil. Spicy Karela (Wet) Faster and less fatty. Cut big pieces of Karela. -Slice the onions.
Mix them with Coriander powder, Cumin powder, Turmeric powder, Dry Mango, Garam Masala, Green chilli, salt and 1 table-spoon cooking oil.
Steam it (or pressure cook it ) till karela is soft. Heat oil. add Cumin seeds and Red Chilli.
Add pre-cooked mixture. Cook it till it starts leaving the oil. Spicy Karela (Wet) Slower and oily but less bitter than previous one.
Cut big pieces of Karela. Slice the onions. Heat oil.add Cumin seeds and Red Chilli. Add Karela and cook for 2 minutes. Add Onion and cook till Onions are brown add Coriander powder, Cumin powder, Turmeric powder, Green chilli, salt. Sprinkle some water.
Cook it till masala is done. Add water, Dry Mango and Garam Masala, Cover it and simmer till Karela is cooked. Karele ka bharta Boil the karela with some salt. Drain the water.
Mash the Karela. add Small cut onion, chilli, ginger, coriander leaves, dry mango powder and 1 tea-spoon of mustard oil. add salt to taste. Mix everything well.
Ingredients
→ Salt to taste.
→ Onion 1 number.
→ Dry Mango 1 tea spoon.
→ Cumin powder 1 tea spoon.
→ Fenugreek/Cumin seeds 1 pinch.
→ Potato 1 number.
→ Bitter Melon pound.
→ Oil as required.
→ Green Chilli 3 numbers.
→ Dry Red Chilli 4 numbers.
Directions
Cut thin slices of karela.
Mix salt in it and keep it aside for few hours.
Heat oil Deep fry in hot oil. Basic Karela (Dry) Cut Karela slices (Not very thin or very thick)
Heat oil add pinch of zeera seeds (those who love the bitter taste of karela can add fenugreek seeds. I always add fenugreek seeds) Add Karela and cook it for 2 minutes.
Add potato (This is optional). Potato should be cut in thin slices. Thickness should be almost double of karela slices. After 2 minutes add Onion (This is also optional) Add salt Cover it and cook it till onion is cooked.
Add Cumin powder and turmeric powder. Cook uncovered till it starts leaving the oil. Spicy Karela (Wet) Faster and less fatty. Cut big pieces of Karela. -Slice the onions.
Mix them with Coriander powder, Cumin powder, Turmeric powder, Dry Mango, Garam Masala, Green chilli, salt and 1 table-spoon cooking oil.
Steam it (or pressure cook it ) till karela is soft. Heat oil. add Cumin seeds and Red Chilli.
Add pre-cooked mixture. Cook it till it starts leaving the oil. Spicy Karela (Wet) Slower and oily but less bitter than previous one.
Cut big pieces of Karela. Slice the onions. Heat oil.add Cumin seeds and Red Chilli. Add Karela and cook for 2 minutes. Add Onion and cook till Onions are brown add Coriander powder, Cumin powder, Turmeric powder, Green chilli, salt. Sprinkle some water.
Cook it till masala is done. Add water, Dry Mango and Garam Masala, Cover it and simmer till Karela is cooked. Karele ka bharta Boil the karela with some salt. Drain the water.
Mash the Karela. add Small cut onion, chilli, ginger, coriander leaves, dry mango powder and 1 tea-spoon of mustard oil. add salt to taste. Mix everything well.