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500 gm - medium-sized
250 gm -
1/2 cup - oil
3 tsp - salt
2 tsp - coriander powder
1 tsp - chilli powder (or to taste)
2 tsp -
1 tbsp -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.