Masala Karela Fry

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Cut each karela into 3-inch pieces, then slit each piece lengthwise. Stuff about 1/4 teaspoon kosher salt into each piece and arrange them in a medium pan.
2. Add 4 to 6 cups of water, just enough to cover the karela. Bring to a rolling boil over high heat, then lower the heat and cook for 5 more minutes. Turn off the heat and drain all the water.
3. Rinse the karela under cold water. Squeeze out the excess water by pressing each piece firmly between your palms. Flatten each piece open and discard any big seeds from the middle.
4. In a small bowl, mix the jaggery and tamarind paste. Add 1 to 2 tablespoons of water to thin it. Coat both sides of each karela piece with this paste and set aside.
5. In a bowl, mix the besan, rice flour, turmeric, red chili powder, cumin powder, coriander powder, salt, garam masala, ground peanuts and cilantro.
6. Press each karela piece into the dry mixture to coat both sides well.
7. Heat oil in a medium nonstick frying pan over medium heat. Lay 7 to 8 pieces in the pan and press gently. Cook 3 to 4 minutes, flip, and cook the other side 4 to 5 minutes more.
8. Garnish with extra cilantro and sesame seeds before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

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