Karela Fry

                 Many of you after reading the title are going to wrinkle their noses, as I know many of them don't like karela...
                 I had come across this recipe long time back in some newspaper…Though I myself was not that great fan of karela at that time, thought of giving it a try & sure enough I fell in love with this recipe … so here is the recipe for karela / bitter gourd…

Ingredients

½ kg karela / bitter gourd

1 large onion, finely chopped

1 medium tomato, finely chopped

1” ginger, finely chopped

1 pod garlic, finely chopped

Few dania leaves, finely chopped

2 green chillies slit in middle

Pinch of haldi/turmeric

Red chilli powder, dania jeera powder: according to your taste

Salt to taste

Gul / jaggery ½ tsp

1.    Wash nicely all the karelas, & pat dry with a towel. Make a slit in middle & remove the seeds & also the stalks on it head.

2.    Then finely chop them in to small pieces.

3.    In a non stick kadahi, put 1 tbsp oil & roast those karela pieces till crisp on a medium flame. (Note: if you want, you can deep fry those karela pieces but I prefer roasting them)

4.   Add little bit of salt to fasten the process.

5.    Once all the karelas are crisp, remove them on a plate & keep aside.

6.   Again put 1 tsp oil, add ginger, garlic, chillies & onion fry till onion is transparent.

7.    Add other ingredients, like tomatoes, haldi, red chilli, dania jeera powder & gul.

8.   Mix well. Adjust salt.

9.   When done, close gas & add dania leaves & serve hot with chapattis, or dal rice.