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10 - karelas, medium size
2- onions, medium, thickly sliced
1/2 cup - raw mango, finely sliced
1/2 tsp - amchoor powder
1/2 tsp - sugar
salt to taste
1/2 tbsp - chilli powder
Oil for deep frying
1/2 tsp - fennel seeds
1/2 tsp - jeera
pickle oil (optional)
How to Make Crispy Karelas
Wash and peel karelas lightly and rub some salt and keep aside for four hours.
Heat oil in a wok and deep-fry karelas till they become deep brown.
Spread on paper towel for it to soak all the oil.
Heat about 1 tablespoon of oil in a wok (mango pickle oil is preferred); add fennel seeds, sugar and jeera.
Now add onions and saute on high flame, stirring constantly.
Add the raw mango and stir fry.
Add the remaining spices and cook for about 2 minutes. Make sure the onions don't get mushy.
They should remain crisp and half cooked.
Take a serving bowl and spread the fried karelas in that and spread this mixture on top.
Serve hot with chapati and dal.
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