Besan Crispy Karela Fry Recipe

People generally do not like bitter gourd food.  Changing this, today we are going to make gram flour bitter gourd.  We will make them in 2 ways, dry crispy bitter gourd and gravy bitter gourd.  They will be very tasty to eat and will not taste bitter at all.  They are very easy to make and will be so delicious that both children and adults will love their taste.  So make gram flour bitter gourd with this easy method and enjoy its taste with your family.

 

Ingredients for Karele ki Sabzi

 

Bitter Gourd - 4 (250 gms)

Salt - 1 tsp

Turmeric Powder - 1/4 tsp

 

Gram Flour - 3 tbsp

Turmeric Powder - 1/2 tsp

Fennel Powder - 1 tsp

Coriander Powder - 1 tsp

Red Chilli Powder - 1/2 tsp

Dry Mango Powder - 1/2 tsp

Salt - 1 tsp

 

Mustard Oil - 5 tbsp

Cumin Seeds - 1/4 tsp

Asafoetida - 1/2 pinch

Tomato - 2

Green Chilli - 1

Ginger - 1/2 inch

Turmeric Powder - 1/4 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Red Chilli - 1/2 tsp

Salt - 1/2 tsp

Dry Mango Powder - 1/2 tsp

Dry Fenugreek - 1 tsp

 

Process of boiling Karela

 

Wash and dry 4 bitter gourds well.  Now cut the front and back part of them and cut them into thick round pieces of ¼ cm.  Now add as much water as the bitter gourd sinks in.  Then add 1 tsp of salt and 2 tsp of turmeric in water and mix well.

 

When the water boils, add chopped bitter gourd and cook.  Cook them for 4-5 minutes, stirring occasionally.  When the time is up, run them once and check, if it is tight, cook it again for 2-3 minutes.  After 3 minutes they will boil and be ready.  Filter them and put them in another bowl and let them drain.

 

Process of making Dry Karela

 

Put 3 tbsp of gram flour, ½ tsp of turmeric, 1 tsp of fennel powder, 1 tsp of coriander powder, ½ tsp of red chilli powder, a little more than ½ tsp of dry mango powder and 1 tsp of salt on the plate.  Mix them well.

 

Now add boiled bitter gourd to the spices and mix well.  When the masala is completely coated on each piece, put 3 tbsp of oil in the pan and heat it.  Put some bitter gourd pieces in hot oil for frying in a pan.  Let them fry on low-medium flame for 2 minutes from the bottom.

 

Then flip them over and fry on the other side for 2 minutes.  When crispy on both sides, take them out on the plate.  In this way dry crispy bitter gourds will be ready.  Serve them and enjoy the taste.

 

Process of making Gravy Besan Karela

 

Put 1 tbsp of oil in the same pan and fry the remaining bitter gourd pieces in the same way.  Then put 1 tbsp of oil in the same pan and heat it.  Lightly fry cumin seeds in hot oil.  Then add ½ pinch asafoetida and tomato-green chilli-ginger (2 tomatoes, 1 green chilli and ½ inch ginger) paste.

 

Mix these and add ¼ tsp of turmeric, 1 tsp of coriander powder, 1 tsp of fennel powder, ½ tsp of red chilli powder, ½ tsp of salt and ½ tsp of dry mango powder.  Mix them well and stir fry on low flame for a while till the oil separates from the spices.

 

When the spices are lightly fried, add 1 tsp of crushed fenugreek.  When the masala is lightly fried, add remaining gram flour masala and fry till oil separates.  When the oil separates from the spices, add 3-4 tbsp of water and cook till it comes to a boil.

 

When it comes to a boil, add roasted bitter gourd pieces, mix them, cover them and cook for 2 minutes.  After 2 minutes, gravy gram flour bitter gourd will be ready.  Serve them and enjoy the taste.

 

Suggestions

 

Bitter gourds are not to be boiled for long, only when they are slightly soft, turn off the flame and filter them immediately.

Besan Crispy Karela Fry Recipe

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