Ingredients

• 1/2 kg - karelas (bitter gourd) they should be thin and long
• 5 medium sized onions (finely chopped)
• 2 to 3 green chillies (finely chopped)
• 4 medium sized tomatoes (finely chopped)
• 1.5 tsp - red chillie powder
• 2 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 2 tbsp - wheat flour
• 1 tbsp - finely chopped coriander leaves
• oil for deep frying
• salt to taste
• 5 tbsp - oil

How to Make Karela Sassar (Bitter Gourd with Onion)

• Peel off the skins of the karelas and wash well.
• Make slits in the centre of the karelas.
• Apply some salt and wheat flour, rub well and keep aside for an hour.
• After an hour wash the karelas, squeeze out the water from them, and deep fry on a medium flame till they are tender and turn a shade of golden.
• Keep them aside.
• Heat oil in a kadai, add sliced onions and chopped green chillies.
• Saute the onions on a low flame till they turn pink in colour.
• Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder and salt to taste to the onions.
• Saute on a low flame till the tomatoes are soft and oil separates.
• Add the kept aside fried karelas and mix well. Simmer for 5 minutes.
• Garnish with finely chopped coriander leaves and serve with hot khichdi or brown rice or dal and chappati.