KARELA (BITTER GOURD) AALU

KARELA (BITTERGOURD) AALU

INGREDIENTS

• Karela (bitter gourd)-1/2 kilogram (approx 5-6 bitter gourd in number)
• Potatoes -3-4 medium sized
• Salt-2-3 teaspoons
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Coriander powder-1/2 teaspoon
• Anardana powder-1/4 teaspoon
• Green chillies (whole)-2-3
• Oil-4-5 tablespoons

METHOD

• Peel the karela (bitter gourd) with a knife & keep the outer covering aside as it will also be used for the vegetable.

• Using the knife, put a cut in the centre of each bitter gourd & add around 1/4 teaspoon of salt in the centre.
• Mix a little salt in the outer covering as well.

• Keep it aside for 1-2 hours or you can even apply salt in the morning & make the vegetable  in the evening.
•  After 1-2 hours or as much time as you desire, separate the seeds from the centre of the karela.

• Next, wash the bitter gourds in water really well to separate the salt & also wash the outer covering really well.
• Squeeze out the excess water from both of them.

• Peel, wash & slice the potatoes into round chips but they should be thick in size.

•  Mix all the spices together i.e. 1 teaspoon salt (adjust as per taste), red chilli powder, turmeric powder, anardana powder & coriander powder.

• Apply approx 1/4 teaspoon of this mixture in the centre of each bitter gourd.

• Heat 3-4 tablespoons of oil in a pan.
• Deep fry these bitter gourds till they turn golden brown in color.

• Take them out & keep them aside.

• In the remaining oil, add the outer covering & as it turns slightly brown, add in the remaining mixture of spices & mix well.



•  Next, add the sliced potatoes & whole green chillies & mix well.

• Add in the fried bitter gourds & mix well.

• Cover it with a lid for 10-15 minutes & cook till potatoes turn soft.
• Keep checking in between.

• As the potatoes turn soft, turn off the flame.
• Karela (bitter gourd) aalu is ready to serve.