by Tarla Dalal
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Added to 120 cookbooks
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Crunchy fried bitter gourds (karela) tossed with jaggery, poppy seeds and cashewnuts. This recipe tastes superb when served immediately after it is made. It is a great accompaniment for kadhi-chawal.
- Peel and slice the bitter gourd and apply salt over them. Cover and allow them to rest for 10 to 15 minutes. Drain out the liquid and discard.
- Dissolve the jaggery in 3 to 4 tablespoons of water and keep aside.
- Deep fry the bitter gourd slices in hot oil till they are crisp and golden brown. Drain and keep aside.
- Heat 1 tablespoon of oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and the turmeric powder.
- Add the cashewnuts and fry till they are lightly browned. Then add the poppy seeds, sesame seeds and raisins.
- Add the jaggery solution and allow it to cook for 4 to 5 minutes till it thickens. Lower the flame, mix the fried bitter gourd slices into the jaggery mixture and cook until the karlea slices are dry.
- Transfer onto a plate and allow to cool slightly. Serve when the bitter gourd slices are crisp.
- Save the peel of the karela to make karela theplas, just as we make mehti theplas.
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