Karela Aloo
January 16, 2013
Karela Aloo made with tomato, served with chapati( Indian Flat Bread)
Cuisine
North Indian
Course
Main Course
Serves
4
Method
Deep-fry
Difficulty
Easy
Cook Time
35 minutes
- Cuisine North Indian
- Course Main Course
- Serves 4
- Method Deep-fry
- Difficulty Easy
- Cook Time 35 minutes
Ingredients
medium size bitter gourds (karela)
6
medium size potatoes
2
medium size onion
1
medium size tomatoes
4
cooking oil or mustard oil
4 1/2 tablespoon
cumin seeds
1/4 teaspoon
red chilli powder
1/4 teaspoon
salt
1 1/4 teaspoon
Instructions
1. Cut Karela in round shape and remove off the seeds, meanwhile heat oil in a pan and deep fry karelas until medium brown in color.
2. When karelas are done take out excess oil and put cut potatoes in pan, cover with lid and cook for 10 minutes. Meanwhile chop onion lengthwise and chop tomatoes also.
3. Once potatoes are cooked, take out potatoes and put onions in the same pan and cook till translucent. Then add chopped tomatoes.
4. When tomatoes are cooked well add all the spices, salt and cook spices well for 2-3 minutes.
5. Add fried karelas and potatoes back to the pan and mix thoroughly. Karela aloo is ready to serve with chapatis.
HEY THERE!