Saturday, September 26, 2009
Karela Fry Solapuri
Thin slices of Karela
4-6 tender karela's.
3-4 large onions, finely cut
fresh scraped khobra of half a coconut
3-4 kokam pieces
Kala Tikhat (mixture of khada masala, garlic etc)
Scrape off lightly parts of the rough green outer covering
Cut thin slices, remove larger and harder seeds
Rub lots of (2-4 teaspoonfuls) salt on all the slices and leave for 30 minutes
Wash thoroughly 2-4 times, lightly squeezing the slices intermittently
Heat a largish quantity of oil, enough to fry/cook all the slices
Squeeze the water out of the slices and fry in oil on low-medium flame till they have reduced in sized and have become somewhat crispy.
get them out of the oil squeezing as much of the oil out as possible
add haldi and onions to remaining oil. add salt and cook till onions are pink
add the kala tikhat and the kokam and further cook till oil starts separating
Add the fried karela slices and cook on low flame till in reduces significantly in volume.
Add a little bit (1/2 - 1 teaspoon) of sugar, kothimbir and the coconut and cook for 2-4 minutes till all mixed.
nipra : 8/10
percy : 7.5/10
q : 8.5/10
I give it more because it was almost as good as what my mom makes. :) and it was a _lot_ of work.