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- 1 pound
Besan - 1/2 cup
- 1/2 tsp
Salt as per taste
Chilli powder - 1 tsp (Or per taste)
Coriander powder - 4 tbsps
How to Make Rasila Karela
Peel karela, make one slit in it and cook just for 2 minutes in boiling water.
Drain water. Let it cool and then gently squeeze the water out.
In a kadai, heat oil and fry besan.
When you smell the aroma, put all dry masala (chilli powder, haldi-dhania-salt-sugar) in besan and mix it very well.
Since besan is already hot, you don't need to fry this masala for too long.
Let this masala cool.
Now stuff this masala in the boiled karela.
Take kadai, heat oil (about 1/2 cup) and fry stuffed karela in it.
When skin is brown take it out.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.