Besan Crispy Karela Fry Recipe
People generally do not like bitter gourd food. Changing this, today we are going to make gram flour bitter gourd. We will make them in 2 ways, dry crispy bitter gourd and gravy bitter gourd. They will be very tasty to eat and will not taste bitter at all. They are very easy to make and will be so delicious that both children and adults will love their taste. So make gram flour bitter gourd with this easy method and enjoy its taste with your family.
Ingredients for Karele ki Sabzi
Bitter Gourd - 4 (250 gms)
Salt - 1 tsp
Turmeric Powder - 1/4 tsp
Gram Flour - 3 tbsp
Turmeric Powder - 1/2 tsp
Fennel Powder - 1 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Dry Mango Powder - 1/2 tsp
Salt - 1 tsp
Mustard Oil - 5 tbsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1/2 pinch
Tomato - 2
Green Chilli - 1
Ginger - 1/2 inch
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Fennel Powder - 1 tsp
Red Chilli - 1/2 tsp
Salt - 1/2 tsp
Dry Mango Powder - 1/2 tsp
Dry Fenugreek - 1 tsp
Process of boiling Karela
Wash and dry 4 bitter gourds well. Now cut the front and back part of them and cut them into thick round pieces of ¼ cm. Now add as much water as the bitter gourd sinks in. Then add 1 tsp of salt and 2 tsp of turmeric in water and mix well.
When the water boils, add chopped bitter gourd and cook. Cook them for 4-5 minutes, stirring occasionally. When the time is up, run them once and check, if it is tight, cook it again for 2-3 minutes. After 3 minutes they will boil and be ready. Filter them and put them in another bowl and let them drain.
Process of making Dry Karela
Put 3 tbsp of gram flour, ½ tsp of turmeric, 1 tsp of fennel powder, 1 tsp of coriander powder, ½ tsp of red chilli powder, a little more than ½ tsp of dry mango powder and 1 tsp of salt on the plate. Mix them well.
Now add boiled bitter gourd to the spices and mix well. When the masala is completely coated on each piece, put 3 tbsp of oil in the pan and heat it. Put some bitter gourd pieces in hot oil for frying in a pan. Let them fry on low-medium flame for 2 minutes from the bottom.
Then flip them over and fry on the other side for 2 minutes. When crispy on both sides, take them out on the plate. In this way dry crispy bitter gourds will be ready. Serve them and enjoy the taste.
Process of making Gravy Besan Karela
Put 1 tbsp of oil in the same pan and fry the remaining bitter gourd pieces in the same way. Then put 1 tbsp of oil in the same pan and heat it. Lightly fry cumin seeds in hot oil. Then add ½ pinch asafoetida and tomato-green chilli-ginger (2 tomatoes, 1 green chilli and ½ inch ginger) paste.
Mix these and add ¼ tsp of turmeric, 1 tsp of coriander powder, 1 tsp of fennel powder, ½ tsp of red chilli powder, ½ tsp of salt and ½ tsp of dry mango powder. Mix them well and stir fry on low flame for a while till the oil separates from the spices.
When the spices are lightly fried, add 1 tsp of crushed fenugreek. When the masala is lightly fried, add remaining gram flour masala and fry till oil separates. When the oil separates from the spices, add 3-4 tbsp of water and cook till it comes to a boil.
When it comes to a boil, add roasted bitter gourd pieces, mix them, cover them and cook for 2 minutes. After 2 minutes, gravy gram flour bitter gourd will be ready. Serve them and enjoy the taste.
Suggestions
Bitter gourds are not to be boiled for long, only when they are slightly soft, turn off the flame and filter them immediately.
Besan Crispy Karela Fry Recipe
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- Special Recipes
- Vegetable Fry Recipe
- Recipe for Kids
- North Indian Recipes
- Indian Regional Recipes
- School Tiffin Recipe
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