Chooran ke Karele
Equipment
- Roasting Pan
- Steamer basket
- Colander
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Pan
Ingredients
- 500 g Bitter gourds (4)
- Vegetable oil for deep-frying
- 1 teaspoon Kalonji (Nigella) seeds
- 3 tablespoons Fennel seeds
- 3 tablespoons Coriander seeds
- 3 tablespoons Amchoor
- 1 teaspoon Chilli powder
- 1/4 teaspoon Turmeric ground
- Salt
Instructions
- Place the bitter gourds on a large tilting tray (roasting pan) and sprinkle with salt. Set aside for 30 minutes.
- Bring a pan of water to a boil and place a steamer basket or colander over the water. Steam the bitter gourds for about 10 minutes. Allow to cool and cut into small pieces. Remove and discard the seeds.
- Heat enough oil for deep-frying in a deep, heavy-based pan to 180‘C / 350‘F, or until a cube of bread browns in 30 seconds.
- Working in batches, carefully slide the bitter gourds into the hot oil and deep-fry for 1-2 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Transfer about 3 tablespoons of the deep-frying oil to a fresh pan and heat over medium heat. Add the kalonji, fennel, and coriander seeds and stir-fry for about 1 minute, or until they start to splutter.
- Add the ground spices and season with salt, then stir-fry for about 1 minute, or until all the moisture has evaporated. Add the bitter gourd and stir well. Serve hot.
Video
Nutrition
Sodium: 79mgCalcium: 439mgVitamin C: 427mgVitamin A: 2972IUSugar: 6gFiber: 28gPotassium: 2027mgCalories: 321kcalSaturated Fat: 1gFat: 9gProtein: 11gCarbohydrates: 62gIron: 11mg
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