कुरकुरा करेला बिना कड़वाहट 😱

Ingredients

• 500 g Bitter Gourd (washed, ends trimmed)
• 1 tsp Salt (for drawing out bitterness)
• 1 tbsp Lemon Juice (freshly squeezed)
• 500 ml Vegetable Oil (high smoke‑point oil for deep frying)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Amchur (Dry Mango Powder)
• 1 tsp Chaat Masala
• 2 tbsp Fresh Cilantro (chopped)

Instructions

1. Slice the Karela

   Place the bitter gourd on a cutting board and cut into thin round slices about 2‑3 mm thick.

   Time: PT5M

2. Salt and Lemon Soak

   Transfer the slices to a bowl, sprinkle 1 tsp salt and drizzle 1 tbsp lemon juice over them, mix well, and let sit for 15‑20 minutes.

   Time: PT15M

3. Press Out Moisture

   After soaking, place the slices on a clean kitchen cloth or paper towel and press firmly with another cloth or a heavy plate to squeeze out excess water.

   Time: PT5M

4. Heat Oil

   Add 500 ml vegetable oil to a large frying pan and heat over medium‑high heat until it reaches about 180°C.

   Time: PT2M

   Temperature: 180°C

5. Fry the Karela Slices

   Working in batches, add the pressed slices to the hot oil. Fry, stirring gently, until they turn golden‑brown and crisp, about 8 minutes total.

   Time: PT8M

   Temperature: 180°C

6. Drain Excess Oil

   Using a slotted spoon, lift the fried slices and place them on paper towels to absorb extra oil.

   Time: PT2M

7. Temper the Spices

   In the same hot oil, add 1 tsp cumin seeds and ¼ tsp asafoetida. When fragrant (about 10 seconds), add ½ tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp amchur, and salt to taste. Stir quickly for 2‑3 minutes until the spices are roasted but not burnt.

   Time: PT3M

   Temperature: 150°C

8. Toss Karela with Spices

   Return the fried karela slices to the pan, toss well so each piece is coated with the spiced oil. Cook for another 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: 150°C

9. Finish with Garnish

   Transfer the spiced karela to a serving plate, sprinkle 1 tsp chaat masala and the chopped cilantro evenly.

   Time: PT1M

10. Serve

    Enjoy the crispy, bitterness‑free karela as a side with roti, paratha, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

8 g

Fat

20 g

Fiber

3 g