Savour the unique taste of Karela with this easy and flavourful ‘Karela Fry’ recipe, perfect to pair with dal and rice. Bitter gourd might not be an everyday find, but when you get hold of it, whip up this absolutely delicious dish that’s sure to tickle your taste buds. Give it a try!
Ingredients
oil of choice
10 karela, peeled and thinly sliced
salt
4 red onion, thinly sliced
1 large tomato, roughly chopped
1 green mango, peeled, de-seeded, and sliced
½ tsp chilli powder
½ tsp turmeric powder
½ tsp garam masala
½ tsp amchoor/ dried mango powder
Method
– Remove the seeds from the karela.
– Place the karela in a bowl and add 1½ tsp salt. Mix well and leave it to rest for 15-20 minutes.
– Add 4 tbsp oil to a hot pan. Add the onions and cook until golden. Use a slotted spoon to transfer them onto a kitchen roll-lined plate to remove any excess oil.
– Add 100ml water to the karela and mix. Squeeze a handful to remove any excess moisture before you place them in the oil. Repeat with the remaining karela and cook until golden. Use a slotted spoon to transfer them onto a kitchen roll-lined plate to remove any excess oil.
– Empty the pan and place it back on the heat. Add the tomato, green mango, and 1 tbsp water. Cook on high heat for 2 minutes.
– Add the chilli powder, turmeric powder, garam masala, and amchoor powder. Mix well.
– Add the fried onion, karela, and 1 tbsp water. Mix well and cook on high heat for 2 minutes.
Time to serve! I like to have mine with dal or chapati.