Karahi karela

4 servings

Ingredients

Quantity Ingredient
Salt
500 grams Karela - washed; topped/tailed,
; skinned and cut
; into small cubes
; (1lb)
4 tablespoons Oil
1 medium Onion
1 Clove garlic; chopped
2 Green chillies; up to 3
½ bunch Coriander; chopped
1 pinch Bicarbonate of soda
1 teaspoon Ground cumin
25 grams Molasses; (1oz)
1 teaspoon Turmeric powder

Directions

1. Sprinkle 1 teaspoon of salt over the karela cubes and leave for ½ hour.

2. Heat the oil in a heavy based pan or karachi.

3. Using clean hands, squeeze out the excess water in the karela cubes.

4. Grind the onion, garlic, chillies and coriander into a paste. Add the paste to the hot oil and cook for 3 minutes over a medium heat, stirring occasionally.

5. Add the karela, bicarbonate of soda and cumin, stirring occasionally.

Cook for a further 10-15 minutes, add the molasses, turmeric powder and salt to taste. Stir in gently to coat the karela. Serve immediately.

Converted by MC_Buster.

NOTES : A hot and spicy accompaniment, serve with naan bread.

Converted by MM_Buster v2.0l.

Related recipes