Karela Aloo Ki Sabzi | Less Bitter Karela Tips | बिना कड़वाहट करेला आलू की सब्जी | Chef Sanjyot Keer

By Your Food Lab · 40 min

Ingredients

Instructions

1. Wash the bitter gourds and scrape off the scales with a peeler or knife, leaving some skin on.
2. If the gourds are large, cut them in half. Slit each gourd and check the seeds; they should not be orange or red.
3. Rub salt inside and outside the gourds, including the slits, then leave them to rest for 1 hour.
4. After an hour, rinse the gourds well under tap water, then squeeze out all the moisture. Pat them dry with a clean towel if you like.
5. Cut the potatoes into thick wedges and the onions into thick slices.
6. Heat oil in a kadhai over high heat until hot.
7. Fry the bitter gourds over medium to high heat until golden brown, stirring at intervals.
8. Add the potatoes, onions and salt. Stir, cook on high for 2-3 minutes, then lower the heat and cook for 15-20 minutes, stirring occasionally, until the onions caramelise and the potatoes are fully cooked.
9. Switch off the heat, add all the powdered spices and stir well. Cover with a lid for 2-3 minutes.
10. Remove the lid, stir again and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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