|
KARELA
SUBJI
| Karela
(bitter gourd) |
2
cups |
| Onions |
2
cups |
| Grated
coconut |
2
cups |
| Coriander
leaves |
1
cup |
| Red
chilly powder |
1
tbsp |
| Coriander
powder |
1
tsp |
| Cumin
seed powder |
1
tsp |
| Garam
masala |
1/2
tsp (curry powder) |
| Lemon
juice |
2
tbsp |
| Turmeric
powder |
1
tsp |
| Sugar |
1
tbsp |
| Oil |
|
| Salt |
|
- Deseed the
karela and cut them into moderately small pieces.
- Spread
salt and turmeric and keep aside for half an hour.
- Tightly
squeeze as much liquid as possible from the karela pieces and
discard the juice.
- Heat the pan with the the oil and fry karela pieces to a light
brown and take them out.
- Mix these karela pieces along with
grated coconut, chopped onions, chopped coriander leaves, red
chili powder, coriander powder, cumin
seed powder, garam masala, sugar, lemon juice and salt.
- Heat
the pan with the oil and add the mixture and fry together.
- Fry
the mixture with the medium heat until the mixture turns dark
brown.
- The Karela subji is ready to serve.
|
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