GARLIC PEANUT KARELA FRY
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Turning Karela Into a Crunchy Legend
For best results, marinate chopped bitter gourd with salt and turmeric to reduce its natural bitterness. After 30 minutes, squeeze out the excess water before frying. Fry on a medium-low flame without covering the pan to achieve perfect crispiness. Avoid overcrowding the pan for even cooking. Use fresh Garlic Peanut Masala powder—homemade or store-bought—for bold, nutty flavor. This dish goes perfectly with plain rice or curd rice for a satisfying, earthy meal.
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Step-by-Step Recipe : Karela Glow-Up: A Crispy Transformation Tale
INGREDIENTS
• 100 grams bitter gourd (small pieces, seeds removed)
• ½ tsp salt
• ½ tsp turmeric powder
• 2 tbsp oil
• 3 tbsp Garlic Peanut Curry Masala Powder
PREPARATION STEPS
1. Marinate:
In a bowl, add chopped bitter gourd, salt, and turmeric powder. Mix well and set aside for 30 minutes.
2. Remove bitterness:
After 30 minutes, squeeze the bitter gourd to remove excess water and bitterness.
3. Fry:
Heat oil in a pan on low-medium flame. Add bitter gourd pieces and fry until crispy.
(Do not cover with a lid while frying.)
4. Flavor:
Once crisp and golden, sprinkle Garlic Peanut Curry Masala Powder, mix well, and serve hot with rice.
