3 Karela (Bitter Gourd/ Pavakkai) , cut into thin wedges with seeds removed
Dip the Karela piece one at a time coating both sides with the tamarind jaggery paste and
3 tomato
Ingredients
2
But it adds a tangy taste to the sabzi, which complements the sweet flavor of jaggery well
Bitter melon – 250 gms
Water as required
būːn]) is the capital district ( amphoe mueang) of Phetchabun province, northern Thailand
Also joining the gang are ground turmeric, curry powder and of course, salt
Be careful not to cut all the way through
After it cools down add red chili powder, coriander powder, turmeric powder and salt
2: Stuff the karela with the dry spice powder mix with a spoon or with your hands
Stir fry the Bihari Karela Aloo Sabzi for another 4 to 5 minutes so the flavours get well absorbed into the vegetable
Add ginger garlic paste and cook up for another minute
Rinse off with salt and turmeric to remove the bitterness
Add karela rings into hot boiling water, cover, and cook for 15 to 20 minutes until karela becomes tender
2 1/2 tsp oil
Cut the karela into fine rounds, apply little salt, mix well and keep aside for 15 minutes
Stir a few times while cooking
Turn on saute button
Remove karela and add the same oil to the mutton fry well
How To Make Karela Masala Fry: 1
In a pan, add oil and fry
Add ½ tsp turmeric powder and mix well
In a large mixing bowl, add the karela slices, gram flour/besan, corn flour, salt, red chili powder, turmeric powder, garam masala powder, amchur powder, and oil
This dish is not only healthy but also flavorful and easy to make
Heat a heavy bottomed pan on medium flame Side Effects of Karela: When taken orally by some people, karela might upset the stomach, but there is not much information related to the side effects associated with its long-term use
Then cut karela into thin slices and transfer to a large mixing bowl
The next step is to prepare the masala