Karela bhaji

Introduction:

"Karela"(bittergourd) is considered to be one of the difficult vegetables to eat due to it's taste but it's also true that it is a treasure of ultimate medicinal values. I have always had 'karelas' made by my mother but since now i'm living alone, i tried to made it up on my own. The first experience was very bad. It was so bitter in taste that i had to throw all in dustbin. But a person learns from mistakes. So, I tried it again and it was yummy. It's a very simple and easy way to cook Karelas with lots of onions.

Ingredients:

Fresh Karela: 4-5                                                      

Onions: 4(medium size)                                              

Garlic: 2 tsp(chopped)

Red chilli powder: 1/2 tsp

Fennel seeds powder: 1tsp
Turmeric powder: 1/2 tsp
Corriander powder: 1 tsp
Garam masala: 2 pinch
Cumin seeds: 1 tsp
Sugar: 2 tsp
Oil: 3 tsp

Preparation time: 10 mins
Cooking time: 10 mins
Serves for: 4 persons

Method:
Lightly peel off the skin of all the karelas. Make a cut in the middle and remove all the seeds. Now rub salt on all the karelas and keep it aside for at least 5 hours. Cut the karelas into rings.
Cut the onion into long slices. Heat Oil in a pan. Add cumin seeds. Add onions, garlic and karelas. Add salt and turmeric powder and mix. Cover it with a lid and let it cook for 5-7 mins on low flame.
Remove the cover and check whether the karelas are soft or not. Let it cook for some more time if it is not done.
Add rest of the ingredients and cook for 2-3 mins. Put off the flame and add a pinch of dry mango powder. Garnish with corriander leaves . Serve with chapatis and paranthas.

TIPS:
1. You can avoid garlic if you don't eat it.
2. This will remain fresh upto 3 days.
3. You can also add raw mangoes into the bhaji to give it a tasty tangy taste.

4. If the karelas are getting sticky in the pan while cooking, you can sprinkle some water drops. Make sure you add sufficient oil to cook them.