Full written recipe for Karela Aloo
Prep time: 5-10 minutes
Cooking time: 25-30 minutes (excluding resting time)
Serves: 3-4 people
Ingredients:
BITTER GOURD | करेला 12 NOS.
SALT | नमक AS REQUIRED
POTATO | आलू 2 NOS.
ONION | प्याज़ 2 NOS.
MUSTARD OIL | सरसों का तेल 3-4 TBSP
SALT | नमक TO TASTE
POWDERED SPICES
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH
Method:
Wash & remove the scales of the bitter gourd using a peeler or a knife, make sure you don’t remove all the skin.
Use bitter gourds that are smaller in size for this recipe, if they are not available then cut the larger ones into two halves & follow the same procedure.
Make a slit in the gourd using a knife & check its seeds, they shouldn’t be orange or red in colour, prep all the remaining gourds similarly & add them into a bowl.
A lot of people also use the scales in the recipe, so if you prefer it then you can add the peels also in the later stage of the recipe.
Add salt as required into the bowl with the gourds & apply it on them, make sure you rub it inside the slit as well, then let it rest for an hour.
After an hour, transfer the bitter gourds into a sieve & wash them well using tap water.
Once washed, squeeze & remove all the moisture & add them into a bowl, you can also wipe them a bit using a clean kitchen towel to achieve a better texture while cooking.
Cut the potatoes in thick sized wedges & onions into thick slices.
Set a kadhai over high heat, add oil & let it get hot.
Add the bitter gourd & fry them over medium to high flame until they turn golden brown while stirring them at regular intervals.
Then add the potato & onions along with salt, stir well & cook over high flame for 2-3 minutes then turn down the flame to low & cook until the onions get caramelized & the potatoes are fully cooked.
You don’t have to keep stirring, just at intervals so that the ingredients do not burn, this process will take upto 15-20 minutes.
Once the onions caramelize & potatoes are cooked, add all the powdered spices & stir well, switch off the flame & cover the kadhai with a lid for 2-3 minutes.
Then remove the lid & give it a stir again.
Karela Aloo ki sabzi is ready.
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Intro 0:00
Prep 2:01
Cooking 6:26
Plating 9:24
Outro 10:18
