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Crispy Karelas

  • 3-4 karelas
  • 1 tbsp oil
  • 1/8 tsp turmeric powder
  • pinch asafoetida
  • salt to taste
  1. Thin-slice the karela into rings. Do not discard the seeds unless they are hard or discolored.
  2. Heat the oil in a kadhai or small wok
  3. Add the asafoetida and the turmeric powder
  4. Add the karela rings and sprinkle salt over them
  5. Cook on medium to low heat, stirring every so often, until the karela is crispy

It is believed that every part of a plant has some nutritional value and that skins, peels, seeds (soft) should not be discarded. Therefore the karela is not soaked in salt water and then squeezed to reduce its bitter taste.

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