Karela Bhujia ( Bitter Gourd fry)
1/2 kg Karela

1 large onion

1 potato

3/4 tsp saunf

1/2 tsp cumin

1 tsp red chilli powder 

1 1/2 tsp coriander powder 

1/2 tsp amchoor 

1/4 tsp hing

1/2 tsp sugar



2 tbsp MO
Chop the Karela into thin roundels sprinkle salt and turmeric. Mix and keep it covered for 2-3 hours. Squeeze out the juice completely. 

Don’t remove the seeds. They give a nice crunchy texture when cooked. 

Chop the onion into two and into thin slices

Dice the potato

Heat the MO in a large Kadhai. Tip in the cumin and , hing and saunf. 

Add the onions and fry till pink. Add the potatoes and fry for 3-4 minutes. 

Add the squeezed out karelas mix till it is all coated with oil. 

Cook on sim on an open flame till the raw smell of the karelas is no more. 

Add in a bit of salt if required , the coriander powder, chilli powder, amchoor and sugar. 

Keep tossing after every 3-4 mins. 

Mix it all well cook for a few more minutes till slightly crispy. 

Goes beautifully with Dal Chawal / Phulka 


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