By Karela Fry is a popular Indian dish made from bitter gourd (also known as karela). This dish is known for its distinct bitter taste, which is balanced with a mix of spices and other ingredients.
Simple recipe to make Karela Fry:
Ingredients:
- 2-3 medium-sized bitter gourds (karela)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies, slit (optional)
- 1 medium onion, finely sliced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon amchur (dry mango) powder
- Salt to taste
- A pinch of asafoetida (hing) (optional)
- Fresh coriander leaves for garnishing (optional)
Instructions:
- Preparation:
- Wash the bitter gourds thoroughly. Scrape off the rough outer skin lightly and slice them into thin rounds or half-moons. Remove the seeds if they are hard.
- To reduce the bitterness, you can sprinkle the sliced bitter gourd with salt and set aside for 20-30 minutes. After this, squeeze out the excess water and rinse them.
- Cooking:
- Heat oil in a pan or skillet over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds and allow them to sizzle.
- If using, add asafoetida and green chilies. Sauté for a few seconds.
- Add the finely sliced onions and sauté until they turn golden brown.
- Add the sliced bitter gourds and mix well.
- Add turmeric powder, red chili powder, coriander powder, and salt. Stir to combine the spices with the bitter gourd.
- Lower the heat and cover the pan. Cook for about 10-15 minutes, stirring occasionally, until the bitter gourd becomes tender and slightly crispy.
- Add amchur powder and mix well. Cook for another 2-3 minutes.
- Finishing:
- Once done, remove from heat and garnish with fresh coriander leaves if desired.
Serving Suggestions:
Karela Fry can be served as a side dish with rice, roti, or paratha. It’s a flavorful addition to any meal, offering a unique taste and a host of health benefits.
