This is one of my husbands favourite. Learnt it from my mother-in-law. It is a punjabi dish and goes really well with Dal Roti. The smaller the karelas the better. You can still use the normal ones. I always get the smallest ones. They are about 2″ in length.
I do not like writing too much of a story before any recipe and hence when i take pictures i try to make a conversation through them. I would love to do recipe just through pictures and no words at all.
Please excuse me for the number of picts in this post. I am addicted to clicking picts, and how can one stop taking pics of these beauties..
5 nos – Karela / Bitterguard
1 no – Small onion, finely chopped
1 tsp – Haldi / Turmeric
1 tsp – Red chilli powder
1 tsp – Jeera/ Cummin seeds
1 tsp – Salt
1 tsp – Dhaniya powder/ coriander
1 tbsp – Mango pickle
Cotton thread to tie and secure the guards
Oil for deep frying
Slit open the karela and remove the seeds.
If you like the bitterness of the karela then just wash off the karela in and out and leave it on a kitchen towel to air dry.
If you do not like the bitterness then after slitting the karela rub it, in and out with salt and turmeric and let it sit for half an hour. After half an hour wash them thoroughly and air dry it well.
In a bowl mix haldi, red chillie powder, jeera, dhaniya powder, pickle, onion and salt. Mix this well. Fill the dried karelas with this filling. Using a cotton thread wrap the karela well and secure it by closing the slit.
Serve it with rice or roti, mixed dal fry and all that will be left in the plate will be ……….. 🙂