Friday, 8 July 2011

Dahi vale karele


Ingredients -

Karela (bitter gourd) - 1/2 kg
Onions - 250 g
Curd - 250 g (can be added more depending on the sourness)
Mustard seeds (rai) - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder -  1/2 tsp
Salt - to taste
Oil - 5 tbsp + frying

Method -

1.  Scrap the karelas a bit, wash it and wipe it dry. 
2. Make a cut in the middle from top to bottom and take 
    all the seeds out taking care that both the ends are intact. 
3. Heat oil in a deep frying pan or karahi and fry all the 
    karelas in two batches until it is brown in colour. 
    Remove and leave it to cool.
4. Take out excess oil leaving 5 tbsp of oil in the pan. 
     Put the mustard seeds. When it has spluttered put 
     the finely chopped onions and fry until light brown.
5. Add the turmeric, cumin and coriander powder and
    stir it for a moment.
6. Add the curd and keep stirring continuously otherwise 
    the curd would curdle. When the oil separates put the salt 
    and the fried karelas into it and mix nicely. Add little 
    amount of water and cover it . Cook until done.
7. Before serving open the slit of the karelas one by one 
    and stuff it with the onion masala.
8. Arrange all the karelas in a serving dish and serve it 
    with rotis, parathas or rice.
9. It goes well with anything and doesn't takes too much
    ingredients or preparations to make it, and once you have
     made it, all the karela lovers, you certainly would like to
     have it more than once.




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