Ingredients
-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
Method
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.
