It’s a long overdue treat I guess. I promised my friend Bhupinder long time ago that I’ll share this simple yet delicious recipe with him but somehow couldn’t make it out. But again they say, “It’s always better than never”. So today I’m sharing this and definitely again making it myself 🙂
Nawabi Karela or Dry Bitter Gourd with coconut
Recipe type: Main
- Karela: 1 (large)
- Coconut: ½ cup (finely chopped)
- 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)
- 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 😛 )
- 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.