600 gm Bitter gourd,
¾ cup onions (chopped),
1 tbsp ginger-garlic paste,
1 tsp turmeric powder,
2 tbsp coriander powder,
2 tsp dry mango powder,
salt to taste,
oil for frying

Scrape karela and preserve its scrapings. Slit the rest and season both with salt. Keep aside for half-anhour. Wash the scrapings and vegetable in water separately. In a pan, heat oil and saute the onions for two-three minutes. Add ginger-garlic paste, drained gourd skin and cook for four minutes. Add some salt, turmeric, coriander and dry mango powders and mix well. Cook the mixture for 10 minutes and remove from stove. Once it has cooled to room temperature, stuff it into the slit gourd. Deep fry the vegetable on medium flame until golden brown.

- Advertise Here Call +1 646 247 9458 -

Trending (48 Hours)

4 shot outside San Francisco schools, suspects at large

SAN FRANCISCO (TIP): Four teenage students were shot in the shared parking lot of two San Francisco high schools on Oct 19, and one...
- Advertise Here Call +1 646 247 9458 -