Friday 13 June 2014

Kurkure Karela

Today I am sharing recipe of Kurkure Karela or Bitter Gourd, this is one vegetable which is not liked by everyone and especially it is difficult to make kids eat karela but the recipe that I am sharing today will give a whole new meaning to eating karela. Below is the recipe of Kukure karela which are not bitter in taste and actually taste very nice and have a crunch and a bag full of punch in taste. Best part is you can store fried Kurkare karela for a week in airtight container and can add this to sauté masala whenever you want to relish them. This is great dish for travel and picnics.


6 pieces bitter gourd
1 teaspoon salt
1 teaspoon tandoori BBQ masala
1 teaspoon red chili powder
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 pinch hing
1 teaspoon coriander powder
1 bowl chopped onion
2 slice chopped green chili
1 tablespoon chopped garlic
1 teaspoon sambhar masala
cotten thrade for tie
oil for deep fry
2 bay leaves
1 teaspoon dry mango powder


1.       Wash Karela and peel off the skin & scrub karela in plain salt and turmeric powder and leave it for one hour or so. This will lessen its bitterness (It’s better if you scoop out all the piths and seeds from karela)

2.      Now squeeze Karela to remove excess bitter water. Then wash them thoroughly. After patting them dry on a kitchen towel make a slit (vertical) for stuffing spices later on

3.       How to make kurkure mixture

a.       In a bowl put seasoned salt and chole or sambhar masala and mix it well and adjust the spice level according to your taste

4.       Now stuff this kurkure mixture in karela and tie them with cotton thread so that mixture doesn’t come out

5.     Now deep fry Karela and keep them aside and if you don’t wish to deep fry them then just just put little bit of mustard oil in a pan & put Karela in that and just cover them with lid and occasionally keep flipping them until you get the desired color

6.       How to make base masala

a.     Take a Karahi and pour mustard oil or vegetable oil (they taste good with mustard oil) & add pinch of hing and turmeric powder than add tej paata ; splutter the cumin seeds and add peeled and halved onions and garlic

b.       Sauté them till they are golden brown in color and then add green chilies.

c.       After that add garam masala powder; coriander powder;  amchur powder to taste, red chilli powder and mix them well

7.       Now put already fried karela into the mixture and let it shimmer on a low flame for 4-5 minutes

8.       Now take it out in a bowl and garnish with coriander leaves

9.       Serve it hot with parathas, roti or puris

 Optional: If you want Dahi Karela then in the end add whisked cream or whisked fresh curd not sour.

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