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Karela masala by Chef Sonali

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Ingredients
  Karela 4
  Red chilli powder 2 Teaspoon
  Cumin powder 2 Tablespoon
  Salt To Taste
  Coriander powder 2 Tablespoon
  Dry mango powder 2 Tablespoon
  Turmeric powder 1 Teaspoon
  Oil 2 Tablespoon
  Onions 1 Cup (16 tbs), sliced thick
  Tomato puree 1 Cup (16 tbs)
Directions

Clean, wash and wipe karela absolutely dry. Remove half a centimeter from both ends. Slit and keep aside. Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt. Stuff the karela/bittergourd with this masala. Keep the left-over masala separately. Heat oil in a kadai. Add sliced onions and cook for 1/2 a minute. Add stuffed karela/bittergourd. Cook covered on low heat. Stir occasionally. Add
rest of the dry masala when karela/bittergourd is almost cooked. Add tomato puree. Cook covered on low heat till karela/bittergourd are fully cooked and tender.
Tips
Soak karela/bittergourd in salted water to reduce bitterness for 3-4 hours.
Ensure that you do not add any water to this vegetable.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Feel: 
Velvety
Method: 
Saute
Dish: 
Dry Curry
Occasion: 
Wedding
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4
Story
It is a popular indian cuisine
Subtitle: 
Tangy bittergourd

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 215 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 175.1 mg7.3%

Total Carbohydrates 31 g10.3%

Dietary Fiber 12 g48.1%

Sugars 9.8 g

Protein 5 g9.5%

Vitamin A 41.8% Vitamin C 305.4%

Calcium 16.5% Iron 33.2%

*Based on a 2000 Calorie diet

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Karela Masala By Chef Sonali Recipe, Tangy Bittergourd