Masala Karela Sabzi


How to prepare?

Onions and beetroot
  • 1 cup karela (round sliced)
  • 1 tsp Salt
  • 1 tbsp mustard oil
  • 1 cup potatoes (peeled and sliced)
  • ½ cup onion (chopped)
  • ½ cup tomatoes (diced)
  • 1 tbsp tomatoe paste
  • 1 tsp ginger garlic paste
  • 1 tsp green chilli (finely chopped0
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • A pinch of asafoetida
  • ½ tsp of black pepper
  • Salt to taste
  • 1 tsp lemon juice
  • ½ tsp garam masala
  • 1 tbsp coriander leaves (chopped)

A cooking pan
  • In a large bowl, add karela. Sprinkle salt.
  • Cover with a plate and leave for four hours.
  • Rinse well then squeeze out excess water.
  • In a frying pan, add mustard oil on a medium flame.
  • Add karela and fry on both the sides until crispy.
  • Remove from pan and set aside.
  • Add potatoes and sautee until crispy.
  • Remove pan and set aside.
  • Add onions and sauté for 5 minutes and remove half onions and set aside.
  • Add remaining ingredients to pan except lemon juice.
  • Return karela, potatoes and onion to pan and cook for 10 minutes.
  • Add lemon juice and stir.
  • Sprinkle garam masala and coriander and serve.

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