Reduce the heat if they tend to burn
Press with the help of a spoon over the mixture to strain out as much bitter gourd juice as possible
See more Pour the juice into a jar, add all the remaining ingredients including lemon juice, turmeric powder, black salt, honey, salt, black
Karela, also called bitter melon, is a popular vegetable used in many Asian countries
Then chop in small pieces
15 M Cooks in 30 M Total in 45 M Makes: 6 Servings Ingredients 6 Karela (Bitter Gourd/ Pavakkai) , deseeded, sliced Salt , to taste 1 Onion , thinly sliced 3 tablespoon Gram flour (besan) 2 teaspoons
It is one of the healthiest drinks which cures many ailments
Then, rinse them well in fresh water, pat dry with a kitchen towel and use
Calphalon Nylon All Purpose Turner Ingredients 4 cup sliced bitter melon karela 1 ½ tsp salt divided ½ tsp turmeric haldi 3 Tbsp oil 1 tsp cumin seeds jeere 2 ½ Tbsp coriander
Add powder spices along with fennel powder and carrom seeds
Use a spoon to scrape
Firstly, choose fresh, medium-thick, and green-colored karela for the sabzi
Bring the water to a simmer over high heat
Place the stuffed karelas in the pan and roasted until the outer skin turns brownish
Drain on paper towel and set aside
Add the chopped tomatoes and fry till they turn soft and pulpy
Adding baking powder will make for softest parottas
add 1 cup coconut, 1 tbsp jaggery, ball sized tamarind, 2 tbsp coriander and ½ tsp salt
Remove the cylindrical part from the base vessel and allow the puttu inside to cool for 3 to 4 minutes
transfer the mixture to the bowl, and water rinsing the mixer jar
Check for salt and add more if needed
Combine the bitter gourd with a chatpata imli, onions and chilli powder, mix it all together and stuff it in a paratha like you would do with aloo and you get Karela Parathas
Turn off the saute button
Add bay leaves, black peppers, cloves, large cardamon, cinnamon stick, ginger garlic paste, and cumin seeds
Pour this rava upma mix in a slow stream and incorporate it with the hot water
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Tie them with kitchen twine to hold the masala inside
Now add 1 tablespoon salt to karela, mix well and keep it aside for about 30 minutes
Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off
Blend the mixture until smooth
Add in the fried bitter gourd, stir well, cover and cook on a medium flame for 2-3 minutes
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To make crispy karela - bitter gourd chips, combine the karela and salt in a deep bowl and mix well with your hands