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Karela Fry/ Bitter Gourd Fry

In Bengali we call Bitter gourd karola and fried karola is called karola bhaja / karela fry. In summer day’s karela works wonder as a taste enhancer. Bitter gourd has been widely reported and use for its antidiabetic, insulin like effect. It is very popular throughout South Asia. In North Indian cuisine, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, used in sabzi or stuffed with spices and then cooked in oil. In Southern India, it is used in the dishes thoran/thuvaran (mixed with grated coconut), mezhukkupuratti (stir fried with spices),theeyal (cooked with roasted coconut) and pachadi(which is considered a medicinal food for diabetics). In Eastern India, my part it is fried with potatoes and eggplant. Today’s recipe is bit different from the regular one. The taste of this recipe is not too bitter in taste  may be due to deep frying it take away much of karela's bitterness. Come enjoy karela fry.

Preparation time :  15 minutes
Cooking time : 15 minutes
Serves : 3 to 4 

4 to 5 karela / bitter gourd/ bitter melon
¼ tsp turmeric powder
2 onion chopped
2 green chily chopped 
1 tsp of crushed cumin powder 
½  cup oil

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Methods of Cooking :
Wash and remove both the tapering ends of the bitter gourd. Slice as thin as possible, mainly all should be even in thickness, so that it gets cooked perfect. Rub the slices with salt and turmeric powder. Heat oil in a pan deep fry the bitter gourd till crisp. Keep side. Heat another 1 tbsp of oil. Fry the chopped onion and green chilly till the onion is translucent. Now add the crispy bitter gourd. Mix well and then add crushed cumin powder. Adjust seasoning. Mix well and serve with hot rice and dash of ghee clarified butter or you can have crispy fried Karela fry as a side dish with rice and dal.

Happy Cooking!


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