Karela 65
Karela 65

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, karela 65. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Karela 65 is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Karela 65 is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook karela 65 using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Karela 65:
  1. Make ready 6-7 Bittergourd or karela
  2. Make ready 1 tsp Turmeric powder
  3. Get 1 tsp Tamarind paste
  4. Prepare 1 tbsp Coriander Seeds crushed
  5. Prepare 1/4 cup Curd
  6. Take 1 tbsp Red chilli powder
  7. Prepare 1/4 cup Curry Leaves
  8. Take 2 tsp Salt
  9. Make ready 1 tbsp Kasturi methi
  10. Prepare 1 tsp Ginger minced
  11. Make ready 1 tsp Garlic minced
  12. Make ready 2 tbsp Oil
  13. Prepare 1 tbsp Soy sauce
  14. Make ready 1/2 cup All purpose flour
  15. Prepare 1/2 cup Cornflour
  16. Prepare 1/4 cup Coriander leaves finely chopped
  17. Take 3-4 Green Chillies slit
  18. Get 1/8 tsp Red food colour
Instructions to make Karela 65:
  1. First of all cut the bittergourd gourd into round slices. Boil them for 5 minutes on high heat with turmeric and half of salt. Drain and keep aside until use.
  2. Combine both the flours together and make a thick batter using some water. Now dip the slices in this batter and deep fry until nice and crispy.
  3. Drain on an absorbent paper and set aside. Now make the sauce by heating oil first. Add Ginger and Garlic mince followed by crushed Coriander seeds. Saute them for a minute and then add the beaten curd.
  4. Add Red chilli powder and Soy sauce. Add food colour and the other half of the salt along with fried Karela. Saute all that well for 2 to 3 more minutes on low flame. Add slit green chillies and coriander leaves. Garnish with kasuri methi and serve hot with Naans, Chapatis, Rotis, Pulaos or Ghee rice.

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