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Curd Karela  

Ingredients 

  • Medium sized Karela - Half Kg.
  • Curd - Half cup
  • Onions (medium sized, cut length wise) - Three
  • Tomatoes (medium sized, cut to small pieces) - Three
  • Salt 
  • Garam Masala - One Tea Spoon
  • Turmeric Powder - One fourth Tea Spoon
  • Red Chilli Powder - Half Tea Spoon
  • Dhania Powder - One and a half Tea Spoon
  • Oil - One and a half Table Spoon
  • Oil (to deep fry Karela)
  • Salt (to marinate Karela)
Method 
  • Peel the karelas and keep the rind aside. 
  • Make a cut (length wise) on the Karelas. 
  • Smear the Karelas with salt all over and also inside the cut and leave overnight. 
  • If you want to put the rind in the subzi then, put some salt in the rind, mix well and leave overnight. 
  • Wash the Karelas thoroughly (4-5 times) under running water and drain, also wash the rind thoroughly. 
  • Deep fry the Karelas on medium flame, until golden brown. Set aside. 
  • Fry the onions, until golden brown, add tomatoes and cook until tomatoes are tender. 
  • Add all the spices and a little water, fry the masala for 2 minutes. 
  • Add curd and cook for 1 minute. 
  • Add the fried Karelas (and the rind) and cover, let it cook till Karelas become soft. 
Serve hot.  
 
Vegetables
   
 
 
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