IngredientsFor Masala Nariyal Karela Recipe |
|
| Bitter guard (karela) | 500 gram |
| Potatoes (aalo), chopped in cubes | 1 big |
| Grated dry coconut (khopra) | ¾ cup |
| Peanuts (moongfali) | ½ cup |
| Cumin (jeera) seeds | ½ tea spoon |
| Onions (payaz), finely chopped | 1 big |
| Onions (payaz), cubed | ½ cup |
| Vegetable oil | 5-6 table spoon |
| Turmeric (haldi) | ½ tea spoon |
| Aniseeds (saunf powder) | 1 tea spoon |
| Coriander (dhaniya) powder | 1 tea spoon |
| Whole red chilli (sabut lal mirch) | 3-4 |
| Ginger garlic (adrak lahsan) paste | 2 tea spoon |
| Black pepper (kali mirch) | 1 tea spoon |
| Dry mango (amchoor) powder | 1 table spoon |
| Hot spices (garam masala) powder | 1 tea spoon |
| Salt (namak) | to taste |
Method
- 1. Dry roast peanuts and grind them to make powder.
- 2. Cut bitter guard into small pieces, rub salt and turmeric into it and leave it for 1 hour.
- 3. Heat a pan with 1 teaspoon of oil, toast the whole red chilli, coconut, cumin seeds and onions until the onions turn slightly brown.
- 4. Allow to cool and grind these ingredients to make a fine paste.
- 5. Heat oil in a pan and deep fry bitter gourd and potatoes and keep separately.
- 6. Heat a saucepan with 2 table spoon of the oil, add the coconut-onion paste, stir and fry for a little bit. Add ginger-garlic paste, black pepper, aniseed and hot spices powder. Sprinkle salt and mix well.
- 7. Add onion pieces and stir it.
- 8. Now add fried bitter guard, potatoes and cook until they become tender.
- 9. Then add peanut powder and mango powder and stir it for 5-7 minutes.
- 10. Serve hot “ Masala karele” with Roti.
- Recipe Type : Curries, Green Vegetables, Vegetarian
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