Friday, May 27, 2016



    -8 keralas
   -2 finely chopped onion
   -1/2 tsp tumernic powder
   - 2 Tbsp Coriander, chopped
   - 4 cloves finely chopped
   - 2 finely chopped green chili
    - 6 tsp olive oil
    - 4 tsp Besan
    - 2 tsp Coriander powder
     - Cumin seeds
     - Hing
    - 1 cm finely chopped ginger
    - 1 tsp Amchur
    - 1 tsp Red chili powder
    - Salt to taste


Wash kerala thoroughly with water and remove the skin of all the pieces by scraping with a sharp knife and keep the skin aside. Slit the karelas length wise and remove the seeds . Add 1 tsp salt and apply it thoroughly on all the pieces of karelas. Keep aside for about 1/2  hour. 
Mix 2 tsp salt to karela skin and keep aside for 1,/2  hour. Take a non sticking frying pan and add 4 tsp oil and add cumin seeds and hing. When the seeds become dark, add onion, green chili, ginger and garlic. Cook for 2 minutes ,add all the spices and besan. Stir well and cook until the mixture turns light brown. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 
Add it to the washed skin scrape above mixture and stir. Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Cook for 5-7 minutes. 
Change the side of karelas and again cover with the lid. Cook for 5 min and sprinkle coriander leaves.

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