Karela Recipe Punjabi Style

Punjabi Karela Sabji: Spicy Bittergourd Stir Fry

WebMay 5, 2020 · It will take about 10-15 minutes. Once the karelas are brown, take them in the side of the pan so that you have some empty space in …

1. Lightly peel (what I mean is just remove the top part of the peel), slice the karela in 1/4 inch half circles. Soak them in salted water for about 20 mins. Dry them somewhat.
2. In a kadhai, heat mustard oil till smoking hot. Add karelas to the oil and fry till they are almost golden brown. Don't hurry this step. It will take about 10-15 minutes.
3. Once the karelas are brown, take them in the side of the pan so that you have some empty space in the middle. The oil will slowly flow down to that space in a few seconds. Add your full spices to this oil and fry till fragrant. Once the spices are done, mix the karela and fry further for a couple of minutes.
4. Add the onions at this stage. Wait, before adding peel and make four slits on onions like you would if you were going to stuff them. But we wont really stuff them. The masala would get into the slits while frying and make it all delicious. If you aren't using small onions, then simply slice them in thick slices. We want some bite and crunch in the onions so please don't slice them thin

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Punjabi Bharwan Karela Recipe RuchisKitchen

WebAug 16, 2016 · Make a slit on one side of karela and remove the seeds if they are too big. Rub each karela with sour curd and set it aside for 30 - …

1. Wash bitter gourd. Trim the ends and scrape the rugged surface until its smooth. Scrape, don't peel the karela. Save the scrapes.
2. Make a slit on one side of karela and remove the seeds if they are too big. Rub each karela with sour curd and set it aside for 30 - 40 minutes. My mom used to rub lots of salt on karela to reduce its bitterness. You can use either one of them.
3. Assemble ingredients to make karela pakodas out of the scrapes.
4. Combine everything in a bowl.

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