Karela (BitterGourd) Fry

Name: How to cook Karela (BitterGourd) Fry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Dr.Madhumita Mishra

Karela (BitterGourd) Fry

Bittergourd (karela) is a rich source of vitamins and minerals. It has iron, magnesium, potassium, and vitamins like A and C. Karela has twice the calcium than spinach and lots of antioxidants also. It has a property of reducing weight and managing diabetes. However, most of us are always in a denial mode when asked to have karela in our meals because of its bitterness. The best way to reduce the bitterness and at the same time enhance the taste is adding potato and pumpkin in the recipe. This is better than boiling karela and discarding the water to reduce bitterness because it also reduces the nutrition value.

Ingredient

Food ration :

4 servings

Cooking time :

15 mins

250 gm

karela

100 gm

potatoes

100 gm

red pumpkin

medium size onion chopped

green chillies chopped

1/3 tsp

turmeric

1/3 tsp

panch phoran

1/2 tsp

roasted cumin powder

2 tsp

oil for cooking

as per taste

Salt

Cooking instructions

* Step 1

Wash and chop bittergourd, potatoes and pumpkin

* Step 2

On a nonstick pan take 1 tsp oil. Stir fry the chopped karela in high heat for 4 to 5 minutes. When water from karela is reduced and colour changes bring down.

* Step 3

To the same pan add 1 tsp oil. Add panch phootan and let it splutter. Add chopped onion, chillies and fry till rawness is gone. Mix the chopped potato, pumpkin, stirfried karela, turmeric and salt. Cover and cook for 2 minutes on medium flame.