Fried Karela with desiccated coconut and toasted moong dal
Karela or bitter gourd is a big put off for many people. It’s bitter taste does not stand a chance with most people in the hierarchy of palatable foods. But this vegetable is packed with more nutrition and health benefits than many of its more fancy and more sought after counterparts.
For this dish I will let you in on some tips that help you reduce the bitterness as well as compliment the flavours
Karela – 1 kilo
Moong dal – three tablespoons
Desiccated coconut (unsweetened)-four tablespoons
Onion powder – 1 1/2 tablespoon
Ginger garlic paste- one teaspoon
Chilli powder – 1/2 teaspoon
Coriander powder- 1 teaspoon
Cumin powder – 3/4 teaspoon
Turmeric – 1/2 teaspoon
Salt
Oil as required
Mise en place (preparation)
Soak the moong dal for about twenty minutes. Drain and pat it dry.
You are right…I hate Karela… but your simple ingredient recipe is leading me towards giving it a try…. will write in once I try out the dish..
Thank you so much Fr. Warner, I look forward to your recipes every day and now have a planned menu list for the week… lol.
Cheers. Stay safe and well.
Maria
This recipe sounds interesting. Is the onion powder to be added with the rest of the powders please?
I have not used this powder till date and hope it is easily available.
Yes it is. Onion powder is home made especially in the summer. Slice the onions and dry them in the hot sun for about a week. Then run it in the microwave for a minute. Do this about three times. Never run it for three minutes at stretch as it will burn. Allow a cooling period between each run. Finally grind it in spice grinder.
I am not really a fan of this veggie, our recipe sounds encouraging will give it a try,, thank you
Tried this recepie. Thanks Fr. Liked it