Friday, March 8, 2013

Karela in Dry Masala

To prepare the karela:
Select 5-6 small, dark green karelas. Slice them into thin coin-like circles, popping out and discarding any hard seeds. Fill a deep bowl with 1 tablespoon of salt and one teaspoon of turmeric and add in your karela coins. Soak for 20 mins-1 hour. Strain karela, rinse with water, and squeeze. Lay on a paper towel to dry out a bit.

Prepared karela coins
3 tbs oil
1 tsp cumin seeds
6 fresh curry leaves
1 tbs ginger-garlic paste (1 tsp crushed ginger, 1 tsp crushed garlic)
1/2 small onion, sliced
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chile powder
1/4 tsp turmeric powder
pinch of garam masala
1 heaping tsp dried mango powder (amchoor)
pinch of salt to taste
1/2 tsp sugar
2-3 chopped fresh green chiles
2-3 tbs chopped cilantro

In 3 tbs oil on high heat: fry cumin seeds, add in curry leaves, added ginger-garlic paste, and onion, then when onion was soft and ginger-garlic browning, add in coriander powder, cumin powder, red chile, and turmeric. Quickly tossed in the karela coins then stir fry them for a minute to coat in spices. Cover and cook on medium low heat, stirring every 5-7 minutes.  When the karela are soft, uncover and turn up the heat for a little while and dried up the moisture and browned them a bit. Last, add in a tiny pinch of garam masala and a big pinch of amchoor, salt and a tiny bit of sugar then some fresh green chiles. Stir fry for a minute more or so to steam the chiles. Turn off the flame and stir in cilantro.
Serve with chapati or roti.

1 comment:

Anonymous said...

I recently had this (or something similar!) at a lunch and am glad to have found your recipe so I can recreate it myself :-)