#shorts Masala Karela Fry

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Cut the karela into 3-inch pieces and slit each one lengthwise. Stuff about ¼ teaspoon kosher salt into each piece and line them up in a medium pan.
2. Add 4 to 6 cups of water, or enough to just 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. Firmly squeeze out the excess water, flatten each piece open, and remove and discard any large seeds in the middle.
4. In a small bowl, mix the jaggery and tamarind paste with 1 to 2 tablespoons of water to make a thin paste. Dip each karela piece in it, coating both sides, and set aside.
5. In a bowl, mix the besan, rice flour, turmeric, Kashmiri red chili powder, cumin powder, coriander powder, salt, garam masala, ground peanuts and cilantro.
6. Dip each karela piece in the dry mixture, pressing to coat both sides well.
7. Heat oil in a medium nonstick frying pan over medium heat. Add 7 to 8 pieces, gently pressing them down. Cook for 3 to 4 minutes, flip, and cook the other side for 4 to 5 more minutes.
8. Garnish with extra cilantro and sesame seeds.

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

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