Ember Crest recipe
Achari Karela Pyaz Fry
Thin bitter-gourd slices fried with caramelised onions, achari masala and an optional touch of jaggery.
- Prep
- 25 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Easy
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 500 g bitter gourd (karela), thinly sliced
- 15 g salt for drawing bitterness, rinsed off completely
- 250 g onions, thinly sliced
- 3.5 g salt for final seasoning, then adjust to taste
- 35 ml mustard oil or neutral cooking oil
- 10 g grated jaggery (optional)
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 8.5 g Bharwa Achari Masala
Instructions
- 1Mix the sliced karela with the salt, rest for twenty minutes, rinse thoroughly and squeeze dry.
- 1Heat the oil and fry the karela over medium heat for ten to twelve minutes until the edges begin to brown.
- 2Add the sliced onions and cook until they are soft and caramelised.
- 3Lower the heat, add Bharwa Achari Masala, salt and optional jaggery, and toss for two to three minutes.
- 4Cook uncovered until the karela is tender and the mixture is dry.
- 5Finish with lemon juice and coriander, taste, adjust the salt only if required and serve.
Recipe notes
The pre-salting salt is rinsed away; onions and optional jaggery balance bitterness without making the dish sweet. Add the separate measured seasoning salt during final cooking and adjust only after tasting.
Rate this recipe
Please login to rate this recipe.
Reviews
Loading reviews...
