Crispy Karela fry is simple easy recipe. The bitterness along with the sweetness of the sugar and tartness of amchur (dry mango) makes it an ultimate side dish for dal chawal or hot paranthas. Karela(or Bitter gourd) is one of the most nutritious vegetable, but it is usually not liked by most of the kids due to its bitter taste. To make it more tasty we will marinate it in turmeric and salt which will reduce the bitterness at the same time keeping all the nutrition intact. We will be using more onion to make this recipe loved by everyone. Bitter gourd juice contains important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C. An excellent source of dietary fiber. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes.
Preparation Time: 20mins ∏ Cooking Time: 20mins ∏ Servings:2-3
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1-1/4 cup( or 300 gm) karela (chopped in round slices)
- 3 medium size onion chopped in thin slices
- 1 teaspoon haldi (turmeric powder)
- 1 teaspoon sauf (Fennel Seeds)
- 1/2 teaspoon red chilly powder (optional)
- 1/2 teaspoon amchoor(dry mango) powder
- 1/2 teaspoon chat masala
- Salt as per taste
- 3-4 teaspoon vegetable oil
How to make Crispy Karela Fry:
Step1: Wash karela and remove its both end and cut into thin round slices.Take it in bowl and add 1/2 teaspoon haldi (turmeric) powder and some salt, mix everything well. Cover and keep it aside for 15-20 mins.
Step2: After 15-20 mins, wash the karela well with running water and strain it in a colander/strainer.
Step3: Turn on flame and heat a pan. Then add oil and let it heat, now add sauf (or fennel seeds) and fry it for a 20-30seconds on medium flame.Now add karela (make sure there is no water left in the karela) and mix it well with the oil.On medium flame we will fry the karela for around 10minutes, keep stirring in between and no need to cover the pan.
After around 10 minutes karela will be half cooked and it will be light brown in colour.
Step4: Now by keeping the flame low we will add haldi powder, chat masala, red chilly powder, amchoor powder and salt as per taste.Mix and fry it for 1 minute.Now add chopped onion and fry it for 2-3 mins on medium flame till it turns golden brown by keeping the lid closed, keep stirring in between.
Step5: Once onion turns soft, open the lid and fry it for 4-5 minutes. Karela is ready but if you like it crispy then fry it for additional 2-3 minutes on high flame, keep stirring continuously to make the outer layer more crunchy.
Crispy karela fry is ready to be served with roti, paratha along with daal.