Ingredients
2 small karelas, finely chopped, apply salt and keep for 1 hour
Oil for deep frying
For masala :
1 cup grated fresh coconut
8-10 coriander seeds(daniya)
1/4 tsp assafoetida
2 red chillies
1/4 tsp mustard
3 methi seeds (fenugreek )
Salt to taste
For tempering:
2 tsp oil
1 tsp mustard
5-6 curry leaves
Procedure
Squeeze out all the water from chopped karela and deep fry into crisp and brown in colour
Roast the masala ingredients (except coconut)in 1 tsp oil and grind with 1/2 tsp tamarind to a fine paste.
Before serving mix fried karelas and masala
Temper with mustard and curry leaves
Serve with rice and dal.
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