Fresh green chilli: 8-10 (I’m definitely heat lover, if you are not, reduce the amount)
Peanut: handful
Cashew nut: 8/9 (finely chopped)
Walnut: 2 tbsp (chopped)
Raisins: handful
Asafetida: 1 pinch
Methi seeds: 1tsp
Dry red chilli: 4-5 (long)
Fresh garlic paste: 2 tsp
Lemon juice: 1 tsp
Turmeric powder: ½ tsp
Chilli powder: 1 tsp
Jeera powder: 1 tsp
Coriander powder: 1 tsp
Garam masala: ½ tsp
Sugar: 1tsp
Salt to taste
Mustard oil: 2 tbsp (this recipe follows deep frying but I avoided intentionally to cut down the calories)
Instructions
Clean the karela and make very thin pieces. Large/chunky pieces won’t be crispy and also will be longer to cook. Rub some salt on it and leave it for ⅘ hrs. (they say this will help to reduce the bitterness!!)
Dry roast all nuts and coconuts with little sugar. (if you are oil (read ‘fry’) friendly, go ahead fry them all :P )
Soak the raisins in water for 1 hr.
After the resting period wash the karela again and pat dry. Add lemon juice and keep aside.
Heat oil in a nonstick pan. (if you are going with deep fry (sigh! I really wish I could!!), consider a kadai)
Add sugar. It will give you a nice red color.
Sprinkle asafetida in it.
Add methi seends, dry red chilli and garlic too.
Now add karela (discard any juices, if there is). Fry on medium-high flame until karelas are tender. Add green chillies to tender karela.
Sprinkle all dry ingredients and mix well. Adjust seasoning and do your taste-test now.
Add all nuts, coconuts and raisins. Give a good stir.
Sprinkle some garam masala and serve hot with white (plain) rice or chapatti/roti.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/nawabi-karela-dry/