dry karela chutney Ingredients For Dry Karela Chutney 3 medium sized bitter gourd (karela) 1 tbsp oil 1 tsp cumin seeds (jeera) 1/4 tsp asafoetida (hing) 2 tbsp coarsely crushed peanuts 1/2 cup grated coconut 1 tbsp sesame seeds (til) 1/4 tsp turmeric powder (haldi) 1 1/2 tsp chilli powder 2 tsp castor sugar 2 tsp lemon juice salt to taste 1/4 tsp chaat masala Method For dry karela chutney 1. To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we
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dry karela chutney Ingredients For Dry Karela Chutney 3 medium sized bitter gourd (karela) 1 tbsp oil 1 tsp cumin seeds (jeera) 1/4 tsp asafoetida (hing) 2 tbsp coarsely
Tarla Dalal. Tarla Dalal · Original audio. dry karela chutney Ingredients For Dry Karela Chutney 3 medium sized bitter gourd (karela) 1 tbsp oil 1 tsp cumin seeds (jeera) 1/4 tsp asafoetida (hing) 2 tbsp coarsely crushed peanuts 1/2 cup grated coconut 1 tbsp sesame seeds (til) 1/4 tsp turmeric powder (haldi) 1 1/2 tsp chilli powder 2 tsp ...
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Karela Fry
Krispy karela fry recipe - I didn’t know karela could taste as good, so here’s the recipe! Ingredients I used: - 1 bitter gourd, cut into slices as shown salt water for soaking - salt to taste - 1/2 tsp turmeric - 2 to 3 tsp red chilli powder (I use a lot to balance out the bitterness, but you can customize as preferred) - 1 tsp coriander powder - 1/2 tsp cumin powder - 1/2 tsp garam masala - 1 tbsp cornflour - 2 tbsp besan - few tbsp oil for frying Procedure: - Cut karela into thin slices as sh
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Krispy karela fry recipe - I didn’t know karela could taste as good, so here’s the recipe! Ingredients I used: - 1 bitter gourd, cut into slices as shown salt water for soaking - salt to taste - 1/2 tsp turmeric - 2 to 3 tsp red chilli powder (I use a lot to balance out the bitterness, but you can customize as preferred) - 1 tsp coriander powder - 1/2 tsp cumin powder - 1/2 tsp garam masala - 1 tbsp cornflour - 2 tbsp besan - few tbsp oil for frying Procedure: - Cut karela into thin slices as sh
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Healthy Karela Sabzi Recipe | Dry Bitter Gourd Curry
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Crispy Karela. This is my all time favourite way to eat karela. A small and useful tip to remove extra bitterness off the karela- put salt in the karela after cutting and keep it aside for 20 to 30 mins before cooking. While frying, just gently squueze out the excess water from the karela and fry. . . . Saamagree Karela, medium sized, cut in roundels: 2 (remove the seeds as well); Salt Oil; Green chillies, slit: 2 (add more if you like spicy); Turmeric powder: 1/4 tsp; Red chilli powder: 1/2 tsp
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Crispy Karela. This is my all time favourite way to eat karela. A small and useful tip to remove extra bitterness off the karela- put salt in the karela after cutting and keep it aside for 20 to 30 mins before cooking. While frying, just gently squueze out the excess water from the karela and fry. . . . Saamagree Karela, medium sized, cut in roundels: 2 (remove the seeds as well); Salt Oil; Green chillies, slit: 2 (add more if you like spicy); Turmeric powder: 1/4 tsp; Red chilli powder: 1/2 tsp
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