Fry Bitter Gourd ( Karela Aloo Fry)

Fry karela (bitter gourd) is a delicious flavorful side dish. It’s a Jain (no onion no garlic) recipe. Originally is made with raw banana but here I make with potato. It’s dry so good for travel.

Ingredients: 

1.      7 to 8 medium size bitter gourd (karela)

2.      1 big potato or raw banana

3.      1 teaspoon salt

4.      1/2 cup shredded coconut fresh or frozen

5.      1/4 cup cashew nuts

6.      1/4 cup raisins

7.      1/4 cup roasted skinless peanuts

8.      1/4 teaspoon asafetida

9.      1/4 teaspoon cumin seeds

10.  1 teaspoon ginger chilli paste

11.  1 teaspoon cumin-coriander powder

12.  1 teaspoon garam masala

13.  1 teaspoon red chilli powder

14.  2 tablespoon sugar

15.  1 teaspoon lime juice

16.  Salt to taste

17.  Oil for deep frying   

Method:

1.      Wash and peeled bitter gourd than remove all seeds.

2.      Thinly sliced bitter gourds, in bowl mix with 1 teaspoon salt and keep them aside for 10 minutes.

3.      Wash, peeled and thinly sliced potato.

4.      Squeeze the bitter gourd and remove the bitter juice.

5.      Heat the oil for deep frying.

6.      Fry cashew and raisins separately until golden brown.

7.      Fry sliced potato until lightly golden brown (don’t over fry)     

8.      Than fry bitter gourd in over medium heat until crispy.

9.      For tempering heat the oil in pan, add cumin seeds and asafetida.

10.  Now add bitter gourd, potato, all spices, nuts and raisins, stir well.

11.  Than add shredded coconut mix well, remove to heat.

12.  Serve side with chapatti or pori.

13.  Store in refrigerator for week.

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