Karahi karela
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| 500 | grams | Karela - washed; topped/tailed, |
| ; skinned and cut | ||
| ; into small cubes | ||
| ; (1lb) | ||
| 4 | tablespoons | Oil |
| 1 | medium | Onion |
| 1 | Clove garlic; chopped | |
| 2 | Green chillies; up to 3 | |
| ½ | bunch | Coriander; chopped |
| 1 | pinch | Bicarbonate of soda |
| 1 | teaspoon | Ground cumin |
| 25 | grams | Molasses; (1oz) |
| 1 | teaspoon | Turmeric powder |
Directions
1. Sprinkle 1 teaspoon of salt over the karela cubes and leave for ½ hour.
2. Heat the oil in a heavy based pan or karachi.
3. Using clean hands, squeeze out the excess water in the karela cubes.
4. Grind the onion, garlic, chillies and coriander into a paste. Add the paste to the hot oil and cook for 3 minutes over a medium heat, stirring occasionally.
5. Add the karela, bicarbonate of soda and cumin, stirring occasionally.
Cook for a further 10-15 minutes, add the molasses, turmeric powder and salt to taste. Stir in gently to coat the karela. Serve immediately.
Converted by MC_Buster.
NOTES : A hot and spicy accompaniment, serve with naan bread.
Converted by MM_Buster v2.0l.