Ingredients:
1. Karela (Bitter Guard) - 6
2. Salt - To taste
3. Green Chilies - 2
4. Coriander Powder - 1 tsp
5. Red Chili Powder - ½ tsp
6. onion finely chopped - 2
7. Turmeric Powder - 1/4 tsp.
8. Fennel (Saunf) - 1 tsp
9. Mango Powder (Amchoor) - ¼ tsp
10. Garam Masala - ¼ tsp
11. Mustard Oil - 1 tbsp
Directions...
1. Wash and peel the karelas. Remove all seeds from karelas and sprinkle 1 tsp of salt all over them.
2. Cover them with a cotton cloth and keep aside over night.
3. Chop onion and green chilies.
4. Heat 2 tsp of mustard oil in a pan. Add chopped onions and cook till they become golden brown in color.
5. Add salt, turmeric powder, amchoor, coriander Powder, Saunf and garam masala. Mix well and switch off the gas.
6. Take out the prepared masala from the pan.
7. Now pour the prepared masala (from step 4 & 5) inside the karelas. Tie them with the help of tread so that their masala will not come out.
8. Now heat 1 tbsp of oil in a pan and put all the filled karelas. Cook till they become tender/soft.
9. Serve hot with Chapati/Paranthas.
1. Karela (Bitter Guard) - 6
2. Salt - To taste
3. Green Chilies - 2
4. Coriander Powder - 1 tsp
5. Red Chili Powder - ½ tsp
6. onion finely chopped - 2
7. Turmeric Powder - 1/4 tsp.
8. Fennel (Saunf) - 1 tsp
9. Mango Powder (Amchoor) - ¼ tsp
10. Garam Masala - ¼ tsp
11. Mustard Oil - 1 tbsp
Directions...
1. Wash and peel the karelas. Remove all seeds from karelas and sprinkle 1 tsp of salt all over them.
2. Cover them with a cotton cloth and keep aside over night.
3. Chop onion and green chilies.
4. Heat 2 tsp of mustard oil in a pan. Add chopped onions and cook till they become golden brown in color.
5. Add salt, turmeric powder, amchoor, coriander Powder, Saunf and garam masala. Mix well and switch off the gas.
6. Take out the prepared masala from the pan.
7. Now pour the prepared masala (from step 4 & 5) inside the karelas. Tie them with the help of tread so that their masala will not come out.
8. Now heat 1 tbsp of oil in a pan and put all the filled karelas. Cook till they become tender/soft.
9. Serve hot with Chapati/Paranthas.
