#Karela Fry | How to make #Karela Fry

By Shilpa gupta  |  21st Dec 2016  |  
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  • #Karela Fry, How to make #Karela Fry
#Karela Fryby Shilpa gupta
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About #Karela Fry Recipe

Sliced Bitter gourd cooked with onion and tomatoes.

#Karela Fry is a delicious dish which is liked by people of all age groups. #Karela Fry by palshigupta has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find #Karela Fry at many restaurants and you can also prepare this at home. This authentic and mouthwatering #Karela Fry takes 30 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then #Karela Fry is a good option for you. The flavour of #Karela Fry is tempting and you will enjoy each bite of this. Try this #Karela Fry on weekends and impress your family and friends. You can comment and rate the #Karela Fry recipe on the page below.

#Karela Fry

Ingredients to make #Karela Fry

  • Bitter gourd/karela 250 gms
  • oil 1 tbsp
  • cumin seeds 3/4th tsp
  • asafoetida a pinch
  • onion 2
  • tomatoes 1
  • Green chilli 1
  • salt 1 tsp
  • Red chilli powder 1/2 tsp
  • turmeric powder 1/2 tsp
  • Roasted grams ( bhuna chana) 1 tbsp

How to make #Karela Fry

  1. Slice karelas into half centimetre thick rounds.
  2. Rub a teaspoon of salt on sliced karela and leave for half an hour.
  3. Wash and squeeze all slices well.
  4. Chop onions and tomatoes finely.
  5. In a wok heat oil. Splutter cumin seeds and asafoetida.
  6. Add chopped onions. Roast to golden colour.
  7. Add chopped tomatoes with salt, red chilli powder and turmeric powder. Cook well till oil separates.
  8. Add karela slices. Mix. Cook covered on sim till karela tenders. Sprinkle some water if needed.
  9. Grind roasted grams to fine powder.
  10. When karela is soft, sprinkle roasted gram powder over it. Stir well.
  11. Top with a spoon of ghee. Cook for 3-4 minutes. Done.

My Tip:

Karela is marinated in salt to reduce its bitterness.

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