Karela Kachri Recipe
Other Name – BITTER GOURD RINGS
Karela is a very healthy vegetable but not liked by many, especially children. Although it tastes bitter, yet it has scores of health benefits and brings sweetness to the life. And when you know good recipes of Karela, subsequently it will become one of your favourite dishes. This is a simple recipe of a delicious Karela sabzi.
INGREDIENTS:
- Karela (Bitter Gourd) – 8-10 pcs – medium size (500 gms)
- Mustard Oil for deep frying – 1 cup
- Mustard Oil – 2.5 tablespoons
- Onions – 3 medium (180-200 gms)
- Tomatoes – 2 medium (150-160 gms)
- Coriander Powder – 1 teaspoon
- Turmeric – 1 teaspoon
- Red Chili Powder – 1⁄2 teaspoon
- Amchoor (Dry Mango Powder) – 1⁄2 teaspoon
- Salt – 1 teaspoon to apply on cut roundels, 1 teaspoon for final dish
PRE-PREPARATION:
Wash & gently scrape off the craggy surface of karelas, cut in roundels / slices. Remove the seeds from each roundel. Sprinkle 1 teaspoon salt; gently rub with hand and set aside for an hour or two. During this resting period, salt will drain out bitterwater, which reduces its bitterness. Take a clean muslin cloth, keep all the roundels in centre and lift the cloth by holding it from all four corners. Now press the roundels with full strength to squeeze out the last drop of water. This process will make them soft and wilted. Remove any remaining seeds left. Heat a cup of mustard oil in a kadahi on high heat till a smoke is seen.
Heat for few seconds till the pungent smell away and reduce the flame to medium. Fry the squeezed roundels in three batches until light golden in colour. Spread out on a plate with paper on it. After frying all the roundels, carefully take out the left over hot oil in a bowl and use the same oil in final preparation.
Peel, wash and slice onions.
Wash and remove the skin of tomatoes with a paring knife or a sharp peeler. Finely chop them and keep aside.
PREPARATION METHOD:
- Heat mustard oil in kadahi on medium high heat and add sliced onions.
- Cook for just 2 minutes to make them translucent.
- Add coriander powder, turmeric, red chilli powder & salt.
- Stir well for a minute and add fried roundels of karela.
- Cook for 2-3 minutes and add dry mango powder along with chopped tomatoes.
- Stir well and reduce the flame to low.
- Cover the kadahi with lid or any plate.
- Let it cook covered for 15 minutes; lightly stir once or twice.
- Kachri Karela is ready to be served.
SERVING TIPS:
This dish can be enjoyed with chapati or parantho. Left over karela can be stored in refrigerator for 3 days and heat it with a splash of water every time.
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