How to make Karela Andhra Style -
A sweet and sour preparation of bitter gourd from Andhra Pradesh.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter gourd (karela) ,
Cuisine : Andhra
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Scrambled Tofu With Mushrooms Spinach Soy Granules Mangodi Panchphoran Saijanphalli ki Bhurji
Karela Andhra Style Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Karela Andhra Style Recipe
Bitter gourd (karela) 4-5 medium
Salt to taste
Whole dry red chilli 4
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
White sesame seeds 1 teaspoon
Oil 1 1/2 teaspoon
Onions chopped 2 medium
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Tomato puree 1/4 cup
Jaggery (gur) 2 tablespoons
Tamarind pulp 2 tablespoons
Method
Step 1
Scrape and cut karela in half, lengthwise. Remove seeds and thinly slice.
Step 2
Apply salt and leave aside for ten to fifteen minutes. Wash with plenty of water. Drain and squeeze out excess water.
Step 3
Roast whole red chillies, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa till light brown, stirring it continuously. Cool the mixture and then grind to a fine powder.
Step 4
Heat oil in a non-stick pan and add sliced karela and stir-fry for four to five minutes or till slightly browned.
Step 5
Add chopped onions and stir-fry for three to four minutes.
Step 6
Add ginger paste, garlic paste and again stir-fry for one or two minutes. Add tomato puree and cook further for a few minutes.
Step 7
Add ground powder, grated jaggery, tamarind pulp and salt. Stir well and add one cup of water and bring to a boil.
Step 8
Reduce to medium heat. Cover and simmer for five minutes.
Step 9
Serve hot.
Nutrition Info
Calories : 537 Kcal
Carbohydrates : 95.6 gm
Protein : 12.9 gm
Fat : 11.4 gm
Other : Fiber- 28.1gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
