Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
8 |
Medium |
Chillies, Green |
For Minced Masala |
|
12 |
Medium |
Chillies, Red Dry |
For grinding |
|
4 |
Tablespoon |
Cooking Oil |
For tempering |
|
6 |
Flakes |
Garlic |
For grinding |
|
12 |
Flakes |
Garlic |
For Minced Masala |
|
1 |
Inch |
Ginger |
For Minced Masala |
|
0 |
Little |
Jaggery |
for taste |
|
1 |
Kilogram |
Karela |
Cut in slices. |
|
1 |
Teaspoon |
Mustard Seed |
For grinding |
|
1 |
Teaspoon |
Mustard Seed |
For tempering |
|
4 |
Medium |
Onions |
For Minced Masala |
|
10 |
Nos |
Pepper Corns |
For grinding |
|
0 |
Little |
Salt |
for taste |
|
1 |
Ball |
Tamarind |
For grinding |
|
3 |
Tablespoon |
Vinegar |
for taste |
Method
Slit the Karelas lengthwise into halves. Remove pith and seeds. Cut the karelas into thin slices. Apply salt and keep aside for one hour, and then squeeze out the water from the karelas, wash it again and squeeze.
Grind the masala and prepare the minced masala. Mix the Karela with the ground masala paste, minced masala, jaggery or sugar, salt and vinegar or tamarind .
Temper in a handi with some preheated oil, the sliced garlic and mustard, then add the Karela mixture and fry. Add water into the handi, so that it is 1 inch above the mixture Cook it till the curry is absorbed. Taste and make the necessary changes according to taste by adding salt, vinegar, sugar etc.
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