Karelas in Gravy from Geeta H Jawaharani, Illinois , USA. Please try and send your feedback to Geeta Jawaharani
Karelas in Gravy
Ingredients
3 - 4 Karelas as per the servings.
Oil for frying as well cooking.
Water.
Salt , red chilli powder , tumeric , black pepper.
Method:
- Take 3-4 Karelas .
- Remove all the green covering ( what it's actually called i also don't know)
- Cut the karelas from between ( just as that you are able to fill up the salt stuffing in it).
- Add salt ( small quantity for the soarness to be less )
- Keep the karelas with the salt in them for 10 -15 minutes.
- After 15 minutes wash them with water and make sure all the water is properly drained.
- Heat oil ( a good amount ) in frying pan for frying the karelas .
- Fry the karelas such that they are fully dipped in the oil .
- As they turn browinsh pink remove them and place them in a plate / container.
- You can always preserve these karelas in the refrigrator and eat / make sabji as and when required . They remain fresh for long .
- After the karelas are cooked , take another frying pan / cooking vessel add some oil and ler it heat.
- As soon as the oil is heated place the cooked karelas in the oil .
- After some time , add water to these karelas ( depends on how much gravy you would like to have ) .
- The water will start boiling , add tumeric , red chilli powder , black pepper to it.
- Mix well and cover the vessel . Let the water boil well .
- Karelas in gravy are ready .
- This reciepe tasted good with rice khicadi as with chappati as well.
- This is one of the easiest receipe that I learnt from my mom and really love it with khicadi. At times this simple combination really makes you fell and your stomach statisfied .
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