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Enjoy a delicious bitter gourd or Karela dish cooked in spices and curd mixture. The not so bitter taste of this recipe makes it a perfect dish to be relished with chapatis or rice.
- Peel the karelas and keep the rind aside.
- Make a cut (length wise) on the karelas.
- Smear the karelas with salt all over and also inside the cut and leave overnight.
- If you want to put the rind in the subzi then, put some salt in the rind, mix well and leave overnight.
- Wash the karelas thoroughly (4-5 times) under running water and drain, also wash the rind thoroughly.
- Deep fry the karelas on medium flame, until golden brown. set aside.
- Fry the onions, until golden brown, add tomatoes and cook until tomatoes are tender.
- Add all the spices and a little water, fry the masala for 2 minutes.
- Add the dahi and cook for 1 minute.
- Add the fried karelas (and the rind) and cover, let it cook till karelas become soft.
- Serve hot with chapatti.
This recipe was contributed by mesam on 09 Jul 2001
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