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Home Dish Karele ka mahekhaliya

Karele ka mahekhaliya

Name: How to cook Karele ka mahekhaliya - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

DROOLSOME MORSEL BY AFREEN WASEEM

Karele ka mahekhaliya

#10days10taskschallenge #day2 This is my all time favourite recipe. It’s traditionally cooked in Our family since very long time. A very healthy yet delicious curry . Usually people avoid this vegetable for its bitterness but do try it in my style Inshaallah it won’t taste bitter. I choose top view angle shot with my iPhone .

Ingredient

Food ration :

4-5 servings

Cooking time :

40 minutes

ridge gourd (Karela)

500 grams

mutton with bones

For

Other ingredients:-

2 tablespoons

tamarind

1 cup

water to soak tamarind

onion to sauté

dry roast :-

1 tablespoon

cumin seeds(zeera)

2 tablespoons

coriander seeds (dhaniya)

1/2 teaspoon

mustard seeds (rai)

1 pinch

nigella seeds (kalonji)

2 tablespoons

sesame seeds (till)

3 tablespoons

desiccated coconut powder

20-25

almonds

some

Oil :-

5-6 tablespoons

Oil for cooking

1/2 cup

oil for deep frying karela(from this oil only will take for cooking)

For

tempering:-

1/2 teaspoon

zeera (cumin seeds)

10-15

curry leaves

For

Regular spices:-

2 teaspoons

salt(1/2 teaspoon for cleaning karela rest for cooking)

1 teaspoon

turmeric powder (1/2 teaspoon for cleaning karela and 1/2 for cooking)

2 teaspoons

red chilli powder

1 teaspoon

ginger garlic paste

1 tablespoon

coriander leaves for garnishing

Cooking instructions

* Step 1

Firstly we will wash and scrape all the Peel roughly then chop in 3 inch pieces remove the center part then apply turmeric powder & salt set aside for 10 minutes until we cook further. Then rinse it off before frying.

* Step 2

Take a bowl add turmeric & water let it release its pulp set aside before cooking for around 30 minutes in warm water. Further take a pan add a teaspoon oil & sauté roughly chopped onions for 2 minutes

* Step 3

Remove it set aside further dry roast all ingredients as shown in the picture below

* Step 4

Once we have fry roasted all ingredients let it cool down to room temperature then blend all the ingredients until fine paste but don’t add more water just around 4-5 tablespoons is enough to blend. Remove the paste set aside. Also wash and boil mutton with salt,turmeric & ginger garlic paste until soften.

* Step 5

At this point rinse the bitter gourd pieces from turmeric & salt water to clean water. Let it strain all water from it. In a Kadhai add oil and fry it until slightly golden & remove it. Further take a wok add oil then do the tempering with curry leaves,cumin seeds & nigella seeds sauté for a minute

* Step 6

Now add all the ingredients paste prepared cook well until it’s oil releases then add the boiled mutton and tamarind pulp let it boil well if needed add the mutton soup also cook until oil separates a layer it takes around 10-15 minutes on simmer flame. Garnish with coriander leaves and off the flame burner.