Dry Masala Karela

Recipe by
Total Time:
12.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Karela - 4 to 5
  • Mustard oil
  • For Filling:
  • Cardamom - 1
  • Cloves - 2
  • Mustard - 1 tsp
  • Jeera - 2 tsp
  • Garlic - 4 to 5 pieces
  • Black pepper - 4 to 5
  • Sabut dhania - 1 tsp
  • Sabut methi - 1 tsp
  • Garam masala - 1 tsp
  • Ajwain - less than 1/4 tsp
  • Dried mango powder - 1 tsp
  • Ginger as per taste
  • Salt as per taste

How to Make Dry Masala Karela

  • Peel the karelas, add salt to them and keep aside overnight. Then in the morning wash them.
  • Grind into a smooth paste all the spices to be used for filling.
  • Take out seeds from the karelas and fill them with this mixture.
  • Wrap these karelas with thread so that masala does not come out while cooking.
  • Put mustard oil in kadai in a quantity enough to cook karelas (but not to deep fry).
  • Heat the oil.
  • Now put the karelas in the kadai on low flame.
  • Cover the kadai with a lid.
  • Move the karelas after 2 to 3 minutes so that they get cooked completely from all sides.
  • After 15 to 20 minutes, take them out in a container.
  • Serve with puris or parathas.

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