| Description | Karela Subji | |
| Curry Type | Vegetable | |
| Strength | Medium | |
| Difficulty | Piece of cake | |
| Source | j.ubhi@stpaulgl.bham.sch.uk | |
| Vegetarian | Yes | |
| Vegan | Yes | |
| Time to prepare | 30 mins | |
| Time to cook | 20 mins | |
| No. of servings | 2-3 | |
| Ingredients | * 8 tablespoons vegtable oil:
Salt as desired: * 1 tablespoon of haldi powder (turmeric): * 1 small lemon juiced: * Three quaters (3/4) tablespoon garam masala: * 1 tablespoon jeera powder: * 1 tablespoon corrinder powder: * 1 tablespoon red chilly powder: * Handful of chooped corriender leaves: * Freshly grated coconut, 2 medium cups: * Finely chopped onoins (red, 2 medium cups: * Deseed and chop / dice karelas, 2.5 medium cups. | |
| Instructions |
* Smear salt and haldi on the deseeded and chopped karelas and keep aside for half an hour. * Squeeze the juices out of the karelas (throw away the juices from the karelas) * Shallow fry the karelas with only half of the oil(4 tablespoons)until golden brown. Remove from the pan. * Add the grated coconut to the karelas together with the chopped onions, corriender leaves, masala powder, lemon juice, little sugar. * Add the remaining oil (4 tablespoons)to the pan and when the oil gets hot add the karela mixture and fry. * Heat moderately until the karelas turn a dark brown colour. The karela subji is ready to serve with light roti, made from the brand called | |
| Notes | Karelas are available in all Indian owned markets/shops and some chinese.
The western name is | |
| Comments |
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