#tasty #crispy #foodporn
Crispy Karela Aloo
Servings - 2 - 3
INGREDIENTS
Bitter gourd - 500 grams
Salt - 1 teaspoon
Water - 1 litre
Oil - for frying
Potatoes - 300 grams
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Carom seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Onions - 200 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Dry mango powder - 1 teaspoon
PREPARATION
1. Take a bitter gourd and cut it into pieces.
2. Remove the seeds from it.
3. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
4. Rest for 25 - 30 minutes.
5. Add 1 litre water and wash the bitter gourd properly.
6. Heat sufficient oil in a heavy skillet and deep fry these until dark brown and crispy.
7. Drain it on an absorbent paper. Keep aside.
8. Heat sufficient oil in a heavy skillet and deep fry 300 grams potatoes until golden brown and crispy.
9. Drain it on an absorbent paper. Keep aside.
10. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 1/2 teaspoon nigella seeds and stir well.
11. Add 1 teaspoon ginger, 1 teaspoon garlic and stir for 1 - 2 minutes.
12. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
13. Add 1/4 teaspoon turmeric and stir well.
14. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Now, add the fried bitter gourd, fried potatoes and mix it well.
17. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon dry mango powder and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.
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