Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart.But the Indian foods break all these barriers and and become a memory for those who have tasted it here at MAMA's KITCHEN I am going to teach you how to cook some gastronomes Indian dishes.

Monday 30 July 2012

KARELA FRY (BITTER GOURD FRY)

KARELA FRY (BITTER GOURD FRY)

INGREDIENTS

KARELA(BOILED IN SALT WATER)- 04
ONION-1
GINGER GARLIC PASTE- 2 tbsp
TOMATO PUREE-1/4cup
TUMERIC - 1/2tsp
CHILLI POWDER-1/2 tsp
SALT TO TASTE
CORIANDER 1/2tsp
JEERA - 1/2tsp
OIL-1tbsp


METHOD

  1. TAKAI KADAI ADD OIL, CHOPPED ONIONSAND FRY IT.
  2. WHEN THE ONIONS ARE GOLDEN BROWN ADD TOMATO PUREE AND COOK IT.
  3. THEN ADD GINGER GARLIC PASTE AND COOK TILL THE WATER REDUCES TO A MINIMUM.
  4. CUT THE BOILED KARELA INTO HALVES AND SCOOP OUT THE SEEDS AND STUFF THE CAVITY WITH THE PREPARED MASALA.
  5. TAWA FRY THE KARELA TILL IT BECOMES BLACKISH BROWN.
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