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Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 5-6 bitter gourd/Karela peeled and sliced in one inch long slices
  • 1-2 plantain/raw banana peeled and sliced in one inch long slices
  • 3-4 tablespoons cashews
  • 2-3 tablespoons raisins
  • 1 teaspoon rai/mustard seeds
  • 1/4 teaspoon asafoetida/hing
  • 1/2 teaspoon turmeric/haldi powder
  • 1 teaspoon red chilli powder/lal mirch powder or to taste
  • 2 teaspoon coriander and cumin seed powder/dhana jeeru
  • 1 tablespoon sugar
  • 1 tablespoon poppy seeds/khus khus
  • oil for deep frying
  • salt to taste

Method
 

  1. Put enough oil in the Kadai to deep fry the bitter gourd and plantain.
  2. Add the sliced bitter gourd once the oil is very hot.
  3. The oil should be so hot that it makes that angry hissing sound when you add the slices.
  4. Fry till the slices crisp up.
  5. Take cashews and raisins in a perforated bowl and deep fry as you see in the video. That way we will not over fry the raisins.
  6. Once we are through with all the deep frying, remove the oil.
  7. Place the same kadai on medium flame and add mustard and asafoetida to whatever 1-2 teaspoons of oil remains at the bottom of the kadai.
  8. Add the turmeric powder and fried slices of Karela-kela, stir well.
  9. Now add chili powder, dhana-jeeru, salt, sugar stir well.
  10. Add the cashews, raisins and khus-khus.
  11. Mix well and serve.