Meanwhile, heat oil in a pan for shallow frying
Here is a delicious North Indian Karela recipe, where bitter melon is cooked with onions and spices
Strain and set aside
The main taste of bharwa karela comes from the addition of fennel and raw mango, if you don’t have raw mango then you can substitute it with mango powder or thick tamarind paste
to use “audio tracks ” in this video Amchur / Dry Mango Powder: It is the tangy ingredient in this recipe
Cook for 2-3 minutes and add dry mango powder along with chopped tomatoes
Try these Karela rings which are so delicious, crispy and not bitter at all- even kids will have these without any hesitation
Heat a skillet on medium flame
This easy-to-prepare healthy Karela recipe combines flavours to make it taste good
The bitterness of the karela is balanced by the sourness of the raw mango
Adjust spices
Let the curry simmer for 8-10 minutes till the mango is tender and falling off the peel when pressed, and the bhindi is cooked through
Reduce heat and add the asafetida, raw mangoes, red chilli powder and salt
Heat the oil in a pan and add the curry leaves, cumin and mustard seeds, and green chilies
to use “audio tracks ” in this video Place the karela in the pressure cooker; add in 2 or 3 tablespoons of water, sprinkle some salt and some turmeric powder
Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color
Add ginger, turmeric and stir well
2 minutes on low heat with out covering the pan,stir 2-3 times in between
Heat up oil, add finely chopped onion and cook until onion becomes soft
Cook for about 15 minutes on low flame till the onions are golden brown and karela gets softer
Make a slit in the karelas length wise and remove the seeds
The bitterness along with the sweetness of the sugar and tartness of amchur (dry mango) makes it an ultimate side dish for dal chawal or hot paranthas
5 cup (remove) *Fennel seed, 2 tsp (remove) *Coriander seed, 2 tsp (remove) *Bitter Gourd (Karela), 1 cup (remove) Instructions
Meanwhile, place diced mangoes, ground turmeric, salt, and curry leaves in a deep bottomed pan
1 tsp vanilla extract
In a pan add the oil and heat and then add mustard seeds
Serve hot
Browning bitter gourd and onion brings the taste to this dish, so don't skip this step