Ingredients

• 500 gm - medium-sized karela
• 250 gm - onions (sliced
• 1/2 cup - oil
• 3 tsp - salt
• 2 tsp - coriander powder
• 1 tsp - chilli powder (or to taste)
• 2 tsp - sugar
• 1 tbsp - lemon juice

How to Make Karela kachri

• Scrape the karelas and cut in rounds. Rub 2 tsp salt on them and leave for about 5-6 hours.
• Knead the karelas well with the hands till they become soft and the bitter water is removed.
• Wash them 2-3 times with fresh water and squeeze well.
• Heat the oil in a kadai and fry the onions at medium temperature till they are golden brown and crisp -
• Remove and keep in a soup-strainer to drain the oil or keep on grease-proof paper.
• In the same oil, add the karelas and fry at medium temperature till they become evenly brown.
• Add about 1/2 tsp salt, coriander powder, chilli powder, sugar and lemon juice and add 2 tbsp of water to soften the karelas (if crisp karelas are required, do not add water).
• Mix crisp fried onions before serving.