How to make Achar ke Masalewale Karele -
Deep fried bitter gourds cooked with pickle masala, deep fried potatoes and onions.
This recipe is contributed by Member ritu mahajan.
Main Ingredients : Pickle Masala (आचार का मसाला), Bitter Gourd
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Urulai Chettinaadu Lehsuni Dhania Paneer Carrot and Apricot Sabzi Baingan Ka Chokha
Achar ke Masalewale Karele Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Achar ke Masalewale Karele Recipe
Pickle Masala 3 tablespoons
Bitter Gourd cut 500 grams
Salt to taste
Mustard oil 2 teaspoon
Potatoes peeled 3-4
Onions cut into roundels 3 medium
Red chilli powder 1/2 teaspoon
Garam masala powder 1 teaspoon
coriander leaves 2 tablespoons
Method
Step 1
Apply salt to bitter gourds and keep aside for thirty minutes. Heat sufficient oil in a kadai.
Step 2
Squeeze out excess moisture from bitter gourds and deep fry till crisp. Drain on absorbent paper.
Step 3
Deep fry potatoes till crisp and drain on absorbent paper.
Step 4
Similarly deep fry the onions till pink and drain on absorbent paper.
Step 5
Heat two teaspoons oil in a non stick pan. Add pickle masala, bitter gourds, potatoes onions and mix well.
Step 6
Add salt, red chilli powder and garam masala powder and mix well.
Step 7
Cover and cook for two to three minutes. Serve hot garnished with coriander leaves.
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