Karela Masaledar

Karela Masaledar


2 big size Bitter gourd 1 ½ tbsp Oil (preferable Mustard oil) ½ tsp Cumin seeds 3 tsp coriander powder 2 tsp Red Chili powder ½ tsp Turmeric powder Salt to taste


Wash bitter gourd and clean the warty exterior. Trim the bitter gourds at both ends and make a slit on one side without cutting through. Cut each bitter gourd into 3-4 pieces. Add ¼ tsp turmeric powder, ¼ tsp salt into water and then add bitter gourds and boil them. To check whether it is cooked or not, put knife over it and if it goes smoothly into it then it means it is cooked. Put these bitter gourds separately.

In a small bowl, add remaining turmeric powder, red chili powder, coriander powder, salt, 4 tbsp water and mix well. Heat oil in a kadai/pan and put cumin seeds into it. Now add masala mixture and stir on medium flame. When masala leaves oil then add bitter gourd into it and mix well. Cover kadai/pan with plate and put 1 cup water on it and cook it. Keep checking in between that masala should not burn, if required add little water. Your dish is ready, serve it hot.


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