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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


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