Achari Karela । अचारी करेला । Karela with Pickle Masala | Chatpata Karela Spicy
387.4 هزار بار بازدید -
7 سال پیش
-
Karela Achari Masala, Bitter Gourd
Karela Achari Masala, Bitter Gourd with Pickle Masala
Ingredients
Bitter Gourd (करेला ) - 250 gms
Mustard oil (सरसों का तेल ) - 4 tbsp
Cumin seeds (जीरा ) - 1/2 tsp
Fenugreek seeds (मेथी ) - 1/2 tsp
Mustard seeds (सरसों के दाने ) - 1/2 tsp
Carom Seeds (अजवायन) - 1/2 tsp
Asafoetida (हींग ) - 1/2 pinch
Turmeric Powder (हल्दी पाउडर ) - 1/2 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp
Dry mango powder (आमचूर पाउडर) - 3/4 tsp
Coriander powder (धनिया पाउडर ) - 1.5 tsp
Fennel powder (सौंफ पाउडर ) - 1.5 tsp
Salt (नमक ) - 2 tsp (or to taste)
Getting ready:
1. Wash the bitter gourds and pat dry. Take a karela, Cut and remove stalk from both sides. Cut in desired shape or into 1 to 1.5 inch pieces.
2. Put the bitter gourds in a bowl. Add 1 tsp salt to it and keep aside for 15 to 20 minutes.
3. After 20 minutes, to wash the bitter gourd, Pour water in a bowl and wash well. Wash again and keep the bitter gourd in the colande to steam further.
Making:
4. Take a big vessel to place the colander, pour 1.5 to 2 cups of water.Turn on flame. Cover the water, so that it boils quickly.
5. When water boils, Place the colander over water.Cover and cook the bitter gourd on high flame for 5 minutes, then turn off flame. Press and check the gourds.Lift the colander up from the vessel.
6. For the masala, Turn on flame and heat a pan. Put 4 tbsp mustard oil in the pan. Once rightly hot , add cumin seeds, carom seeds, fenugreek seeds,mustard seeds. Recuce flame. Add asafoetida, turmeric powder,
fennel powder, coriander powder.
7. Add pieces of bitter gourd to the masala, also add salt,red chili powder, dry mango powder. Stir and roast the bitter gourds well.Cover and cook it on low flame for 3 to 4 minutes. open lid and cook the bitter gourd for 3 to 4 minutes on low flame. Stir regularly.Then turn off flame, Bitter gourds are ready.Take them out in a plate.
Serving:
8. Achari Karela are ready to be relished with chapati, paratha or rice.You can keep the Achari Karela in fridge and eat it for 5 to 6 days. Relish it anytime during supper.
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Ingredients
Bitter Gourd (करेला ) - 250 gms
Mustard oil (सरसों का तेल ) - 4 tbsp
Cumin seeds (जीरा ) - 1/2 tsp
Fenugreek seeds (मेथी ) - 1/2 tsp
Mustard seeds (सरसों के दाने ) - 1/2 tsp
Carom Seeds (अजवायन) - 1/2 tsp
Asafoetida (हींग ) - 1/2 pinch
Turmeric Powder (हल्दी पाउडर ) - 1/2 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp
Dry mango powder (आमचूर पाउडर) - 3/4 tsp
Coriander powder (धनिया पाउडर ) - 1.5 tsp
Fennel powder (सौंफ पाउडर ) - 1.5 tsp
Salt (नमक ) - 2 tsp (or to taste)
Getting ready:
1. Wash the bitter gourds and pat dry. Take a karela, Cut and remove stalk from both sides. Cut in desired shape or into 1 to 1.5 inch pieces.
2. Put the bitter gourds in a bowl. Add 1 tsp salt to it and keep aside for 15 to 20 minutes.
3. After 20 minutes, to wash the bitter gourd, Pour water in a bowl and wash well. Wash again and keep the bitter gourd in the colande to steam further.
Making:
4. Take a big vessel to place the colander, pour 1.5 to 2 cups of water.Turn on flame. Cover the water, so that it boils quickly.
5. When water boils, Place the colander over water.Cover and cook the bitter gourd on high flame for 5 minutes, then turn off flame. Press and check the gourds.Lift the colander up from the vessel.
6. For the masala, Turn on flame and heat a pan. Put 4 tbsp mustard oil in the pan. Once rightly hot , add cumin seeds, carom seeds, fenugreek seeds,mustard seeds. Recuce flame. Add asafoetida, turmeric powder,
fennel powder, coriander powder.
7. Add pieces of bitter gourd to the masala, also add salt,red chili powder, dry mango powder. Stir and roast the bitter gourds well.Cover and cook it on low flame for 3 to 4 minutes. open lid and cook the bitter gourd for 3 to 4 minutes on low flame. Stir regularly.Then turn off flame, Bitter gourds are ready.Take them out in a plate.
Serving:
8. Achari Karela are ready to be relished with chapati, paratha or rice.You can keep the Achari Karela in fridge and eat it for 5 to 6 days. Relish it anytime during supper.
Subscribe for more recipes -
http://www.youtube.com/subscription_c...
For the Best recipes on YouTube, log onto -
nishamadhulika
Find us on Facebook at -
Facebook: nishamadhulika
Visit my Hindi Website
http://nishamadhulika.com
7 سال پیش
در تاریخ 1396/08/02 منتشر شده
است.
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