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Crispy Bitter Gourd
Amchur ke karelay
Step I :
Bitter gourd (karela), medium-sized,
Washed, scraped,slit lengthwise.
Seeds discarded, thinly sliced 6
Turmeric (haldi) powder 1 tsp
Red chilli powder 1 tsp
Salt to taste
Malt vinegar (sirka) 2 tbsp
Step II :
Mustard (sarson) oil 2 cups
Onions, medium-sized, thinly sliced 4
Carom (ajwain) seeds ½ tsp
Ginger (adrak) 1 tsp
Asafetida (hing), mixed in a little water a pinch
Dry mango powder (amchur) 1 tsp
Cumin (jeera) powder 1 tsp
Black pepper (kaali mirch) powder ½ tsp
Red chilli powder 1 tsp
Fennel (moti saunf) powder ½ tsp
Dry fenugreek (kasoori methi) leaf
Powder ½ tsp
Lemon (nimbu) juice 1 tsp
Method :
Mix the step I ingredients with the bitter gourd. Rub with your hands to ensure that the gourd gets well coated with the spices. Keep aside for 30 minutes, then wash in running water and shake dry. Keep aside.
Heat the mustard oil (step II) in a wok on high heat until it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Fry the onions in the oil until golden brown, remove to a strainer to drain excess oil. Fry the bitter gourd in the same oil on medium high heat until crisp and golden brown. Remove and drain the excess oil.
Heat 2 tbsp mustard oil on medium heat; add carom seeds, ginger, and asafetida; stir well.
Increase heat to high, add the bitter gourd and stir for a minute. Sprinkle mango, cumin, black pepper, red chilli, fennel and fenugreek powders. Stir to mix well. Mix in the fried onion and adjust the seasoning. Add lemon juice, stir and remove from heat.
Transfer to a bowl and serve.
*Preparation time: 50 min. Serves: 4
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