Fried Karela
Karela have always been my favorite…… My brother never liked it, so my mom started adding potatoes into this particular dish. Mom used to keep the potatoes for my brother who somehow liked the potatoes fried with karela. The potato somehow absorbs some of the bitterness from the karela and turns into a very tasty bitter sweet variant. I also started loving it, and whenever I fried karela, I never forget potatoes, how how I love potatoes anyway. I add potatoes to almost every dish, sometimes even to daal.
But this potato and Karela combo is a deadly concoction. Foodies may be in serious danger of addiction. It’s a very simple dish as well.
Cut the 3-4 karela in circular slices, thinner the better.
Cut a large potatoes into semi- circular slices. If the potato is large, cut the slice into another half to give a semi-semi circular( or quarter of a circle).
Cut a large Onion anyway you want to.
Heat oil in a pan. Use oil generously say 4-5 Table spoons, if you are not into oily stuff, you may remove the dish onto a Tissue paper to remove exces oil.
Add a Tsp of whole jeera.
Let is crackle, and then add the onions and 2 green chillis sliced in halves.
Add the potatoes and karela, and keep frying.
Don’t let it burn and don’t cover.
Keep stirring.
When they are almost done, sprinkle some red chill and salt to taste.
When they are done ( you will know by the looks) , what do you do?
Serve..
Bon apetit and thanx Indira for reminding me of this favorite dish.
And Thanks to my blog, I am eating good home food again, otherwsie it was the neighbourhood Subways or Pop Tate’s for a long time since they were just 10 minutes walk from my home.
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Comments
I tried this one out because it looks so good and karela and potato sounds like such a good combination, mine turned out tasty but didn’t look as good as your photo, because I cooked it more and the karela got all mushed up, maybe I should have added the karela after the potatoes ….simple and nice recipe though ..
Sounds and looks so good. Karela and alu are my favourites too…but separately. Never heard of this combo. Shall definitely try out.
By the way … why didnt you put mustard in the tadka?
I’m learning so much about Indian cooking and terms–from the first picture of the uncooked karela, I thought it looked like jalapeño peppers–and I wondered, who would eat so many peppers at once? It would burn my mouth out! But since I looked up karela and realized it’s a squash, your recipe made sense! Sounds like something I’ll try here, but I think I’ll use zucchini–no karela here, plus zucchini isn’t bitter. I’ll let you know when I try it.
I’ve never heard of karela before. Very interesting. And I like how your mom mixed it with the potatoes so your brother could eat them. Mom’s are so smart.
The finished version looks delicious!
Paz