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Sukha Karela
This dry and crunchy bitter gourd recipe not only looks enticing but is also high in taste quotient. This diabetic friendly dry sabji makes a great side dish to any meal.
Sukha Karela Recipe by Chef Zarine Khan
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

INGREDIENTS

  • For Sukha Karela: Bitter gourd
  • salt
  • 4 tbsp white vinegar
  • 3 sliced onions
  • oil for frying
  • ½ tsp red chilli powder
  • 1 tsp coriande powder
  • salt

HOW TO PREPARE SUKHA KARELA

  1. 1

    Procedure to make Sukha Karela: Peel off the skin of Karela, slice it and extract all the seeds from it.
  2. 2

    Make fine pieces of Karela and add them in a bowl.
  3. 3

    To the Karela add salt, white vinegar and mix it properly.
  4. 4

    Slice onions and add them in a bowl.
  5. 5

    Wash the Karela in a strainer, squeeze out the water from it and add them back in the bowl.
  6. 6

    In a heated pan add oil and deep fry the karela until it turns golden brown.
  7. 7

    Add the fried karela on a plate.
  8. 8

    In the same pan add sliced onions and let it fry until they turn brown.
  9. 9

    Add the fried Karela into the onions and mix it.
  10. 10

    Add the fried Karela and onions in a bowl.
  11. 11

    To the bowl add red chilli powder, coriander powder, salt and mix it well.
  12. 12

    Yummy and crispy Sukha Karela is ready to serve.
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