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
Oil as required

Mise en place (preparation)
Soak the moong dal for about twenty minutes. Drain and pat it dry.

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