Traditional Indian dish

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Hai Hai! Karela and Pyaaz

Updated on 1 min read

This works amazingly all the time I have done it. Mix all the spices in the quantity mentioned below.

Peel, and Slit the karelas lengthwise as shown below. Apply light salt and keep them overnight to release bitter juices.

Preparation

1. Wash the karela lightly in the morning

2. Stuff it with light masala prepared by mixing the spices mentioned above. you can proportionate the quantity of spices based on quantity you are preparing.

3. Deep fry it to dark brown.

4.  Peel off medium onions and cut them to a ‘+’ perpendicular half slit.

Stuff the slits with masala

5. Shallow fry onions  on a slow to medium heat in  3 to 4 tbsp of oil for about 5 to 6 minutes each side. Flip only once

6. Add Deep fried karela and cook together for another 5 minutes.

and the final result

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DAHI WAALE ALOO (POTATO IN CURD GRAVY)

Updated on 1 min read

INGREDIENTS:

curd or yogurt beaten1  Cup asafoetida (Heeng)2 pinches
red chilli powder1 tsp. curry leaves1 stalk
saltTo Taste coriander leaves choppedfor garnish
Dhania powder1/2 tsp water1 Cup
Turmeric powder1/4 tsp. ginger, garlic grated1/2 tsp each
garam Masala1/4 tsp. green chillies slit3
cumin1tsp wheat flour1/4 tsp
mustard seeds1tsp cooking Oil1tbsp
Medium potatoes boiled & peeled3   

METHOD:

  1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
  2. Mix all the dry masala in 1/4 cup water.
  3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
  4. Add the masala mixture and fry for 2 minutes.
  5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
  6. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
  7. Garnish with chopped coriander.

Serve hot with lacha paranthas OR rice.

RESULT: