Karela Curry

 

Ingredients

• Karela (preferably small in size)- 250grms
• Chhoti Illaichi (Green Cardamom)- 4-6 pieces
• Jeera (Cumin seeds)- 1tsp.
• Kali Mirch (Black Pepper)whole - 1tsp
• Salt
• Huldi (Turmaric ) - 1/2 tsp.
• Red Chili Powder - 1/2 tsp.
• Dhania (Coriander)Powder - 1tbsp.
• Tomato (finally chopped or grinded to paste) - 2 around 150grms.
• Cooking oil for deep frying

Method
Peel out the skin of karelas and slit in the middle. Wash for two three times. Fill salt in the slit of each karela a keep aside for at least 2-3 hours, it would be better if they are kept over night.Grind coarsely Chhoti Illaichi, Kali Mirch and Jeera. Heat two table spoons(tbsps) of cooking oil, add grinded Chhoti Illaichi, Kali Mirch and Jeera and stir for few seconds add tomato and stir for few minutes till tomato smoothens or releases oil. Add fried karelas and stir for few seconds add 1cup of water. When it starts boiling sim the gas and cook for 5 minutes. Remove from the gas and garnish with fresh green Dhania. Serve hot with chapattis.