Recipe
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry This Karela sabzi is made by first blanching pieces of Karela in salt water to remove the excess bitter taste. It is then dipped with tamarind and jaggery paste which masks the bitterness while complimenting the flavors. Next, the Karela pieces are generously coated with a flavorful spice mix made using earthy gram flour, nutty peanuts, and warming spices before pan-frying. Garnished with cilantro and sesame seeds these Karela wedges are so tasty especially paired with roti, parathas, dal-rice, or khichdi.
Storing
Masala Karela Fry is a great make-ahead dish as it can be refrigerated for up to 5 days in an airtight container. To reheat either microwave or use a stovetop pan.
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