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Karela Fry (Bhujia)


Karela (Bitterguard) – 4 big in size
Onion- one small,cut lengthwise
Turmeric (Haldi) –  ½ tsp
Garam masala- – 2-3 pinches
Coriander powder (dhania) – 1 tsp
Black Salt – 2-3 pinches
Mango (Amchur) powder /khatai – ½ tsp
Salt to taste
Mustard oil


  • Wash karela and roughly scrap off the skin and cut them thinly. Some people prefer keeping the skin so they may skip scraping off the skin.
  • Fry onions and keep aside.
  • Dip karela into hot water containing salt and haldi for 10 -15 mintes to remove bitterness.
  • Remove karela from water and keep it aside.
  • Fry karela in hot oil till they are slightly crispy.
  • Add all the spices, pre fried onions and mix well.
  • Serve with rice and dal.

Serves/Makes:  3-4

Possibly Related Posts (Generated Automatically)

  1. Bharwa Karela (Stuffed Bitter Guard)
  2. Aaloo Parwal(Pointed Gourd) Bhujia
  3. Lauki Chana (Bottle Guard or Opo Squash with Bengal Gram Lentils)
  4. Lauki ki Sabji (Opo Squash or Bottle Guard Curry)
  5. Turai (Ridge Gourd) Sabji

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