Cooking Karela ( bitter gourd) with chana dal – making bitter better!

Karela with chana dal

Bitter gourd /Karela – 300 grams after it’s cleaned and cut
Channa dal – 50gms
Coriander powder – 1 teaspoon
Cumin powder- 1 teaspoon
Ginger garlic paste – 1 teaspoon
Onion powder – 1 tablespoon
Garlic powder- 1/2 teaspoon
Chilly powder- 1 teaspoon
Oil as required
Salt as required
Lime as desired

Clean a bit of the outer skin and reseed and cut the karela fine. Add salt and let it stand in a colander allowing the water to drip. If you don’t want you dish to be too bitter further squeeze the karela with your hands.

Soak the chana dal for two hours and then boil it in water till done. It should be firm to the bite.

In a pan heat oil and bring it to under spiking point. The oil and pan must be hot. Add the karela and keep frying till it is half done. Make sure it does not sweat, if it does it means your pan and oil were not hot but in any case keep cooking to draw out all water. You may need to add oil as the water dries out.

Now add the ginger garlic and all dry masalas. Drop the temperature and stir this vigorously till the masala is cooked. Now add the chana dal and give it a stir. Your dish is ready. If you like you could squeeze some lime.

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