Wednesday, 29 August 2012



  • Karela (bitter gourd)-1/2 kilogram (approx 5-6 bitter gourd in number)
  • Potatoes -3-4 medium sized
  • Salt-2-3 teaspoons
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Coriander powder-1/2 teaspoon
  • Anardana powder-1/4 teaspoon
  • Green chillies (whole)-2-3
  • Oil-4-5 tablespoons
  • Peel the karela (bitter gourd) with a knife & keep the outer covering aside as it will also be used for the vegetable.

  • Using the knife, put a cut in the centre of each bitter gourd & add around 1/4 teaspoon of salt in the centre.
  • Mix a little salt in the outer covering as well.

  • Keep it aside for 1-2 hours or you can even apply salt in the morning & make the vegetable  in the evening.
  •  After 1-2 hours or as much time as you desire, separate the seeds from the centre of the karela.

  • Next, wash the bitter gourds in water really well to separate the salt & also wash the outer covering really well.
  • Squeeze out the excess water from both of them.

  • Peel, wash & slice the potatoes into round chips but they should be thick in size.

  •  Mix all the spices together i.e. 1 teaspoon salt (adjust as per taste), red chilli powder, turmeric powder, anardana powder & coriander powder.

  • Apply approx 1/4 teaspoon of this mixture in the centre of each bitter gourd.

  • Heat 3-4 tablespoons of oil in a pan.
  • Deep fry these bitter gourds till they turn golden brown in color.

  • Take them out & keep them aside.

  • In the remaining oil, add the outer covering & as it turns slightly brown, add in the remaining mixture of spices & mix well.

  •  Next, add the sliced potatoes & whole green chillies & mix well.

  • Add in the fried bitter gourds & mix well.

  • Cover it with a lid for 10-15 minutes & cook till potatoes turn soft.
  • Keep checking in between.

  • As the potatoes turn soft, turn off the flame.
  • Karela (bitter gourd) aalu is ready to serve.

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