Magical Punjabi Karela
#cookpadindia
Punjabi style karela and its bitterness is balanced with the spiced, tangy onion and the soft flesh of the vegetable makes it more tasty.
Magical Punjabi Karela
#cookpadindia
Punjabi style karela and its bitterness is balanced with the spiced, tangy onion and the soft flesh of the vegetable makes it more tasty.
Open in Cookpad AppSteps
- 1
👉Peel karela. Slit it from the center so that it can be stuffed. Keep its peel also. Salt it between the slits and keep it aside for 2 hours. Salt its peel too.
- 2
👉 After 2 hours wash the Karela thoroughly and remove salt by washing. Squeeze and remove excess water.
- 3
👉Chop onion lengthwise and grate tomatoes and make a puree.
- 4
👉Heat mustard oil. Add karela and fry till golden brown colour. Remove it in a plate.
- 5
👉 Now add fennel seeds and when fennel seeds splutter add karela peel in the same wok. Fry for 2-3 minutes. Add turmeric, red chili, mango powder, and salt. Mix well.
- 6
👉Add chopped onions and saute till oil leaves the sides.
Now add tomato puree and whole green chili and saute for 2 minutes.
- 7
👉 Add a sachet of Maggi magic masala and mix.
- 8
👉 Now add fried karela and toss well in this mixture. Cover the lid and cook for 2-3 minutes. This way karela becomes soft and absorbs tomato juice and masale.
- 9
👉Serve hot with chapatti or parantha.
Note: It gets less bitter if we keep it by applying salt for 2 hours.
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