by Shikha Jalan
Added to 67 cookbooks
This recipe has been viewed 7635 times
The malai karela is sure to bring a delicious combination of bitter karelas cooked in a malaidaar or creamy and smooth gravy. The malai or cream masks the bitter taste of bitter gourds or karelas and make for an excellent party recipe.
- Heat a tava and lightly roast the cloves, cinnamon, peppercorns and cardamoms and blend in a mixer to a smooth powder. Keep aside.
- Rub salt on the karela pieces and keep aside for 1 1/2 hours in a perforated dish.
- Squeeze the karelas to remove excess salt.
- Heat the oil in a kadhai and deep fry the pieces till brown and crisp.
- In the same oil, add the onion rings and fry light brown and keep aside.
- Heat 2 tsp oil in a non-stick pan and add the powdered spices and saute for 30 seconds.
- Add the turmeric powder, red chillies and salt and saute for 2 minutes.
- Add the chopped onions and saute till they turn golden brown.
- Add the tomato puree and saute till the water evaporates and the mixture becomes thick.
- Add the cream and stir continuously till the cream melts and releases oil.
- Add walnut paste and saute for another 5 minutes till the gravy thickness.
- Add the fried pieces of karela and mix well.
- Garnish with fried onion rings and coriander.
- Serve hot.
This recipe was contributed by Shikha Jalan on 01 Oct 2011
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