Stir-Fried Karela Cooked in Freedom Kachi Ghani Mustard Oil
Karela, also known as bitter melon, is a traditional Indian delicacy enjoyed across the country for its powerful health benefits. Rich in antioxidants and known for its blood sugar–regulating properties, karela supports liver health and overall immunity. When slow-cooked with aromatic spices in Freedom Kachi Ghani Mustard Oil, its bitterness mellows beautifully, resulting in a flavourful and wholesome dish. It’s an acquired taste, but a rewarding one.
INGREDIENTS
6–8 Bitter Melon (Karela)
1 tablespoon Salt
MASALA MIXTURE
Salt to taste
1/2 teaspoon Haldi
1/2 teaspoon Saunth (dry ginger powder)
1 tablespoon Dhania powder
1/2 teaspoon Chilli powder
1 teaspoon Roasted Jeera seeds
1/8 teaspoon Hing (asafoetida)
1 teaspoon Saunf (fennel seeds, roasted & coarsely pounded)
1/2 teaspoon Methi seeds (roasted & coarsely pounded)
2 tablespoons Freedom Kachi Ghani Mustard Oil
METHOD
- Lightly scrape the rough outer skin of the karelas.
- Slit each karela lengthwise on one side. Rub 1 tablespoon of salt evenly over them and keep aside for 30 minutes.
- After resting, squeeze out the bitter juice and remove the hard seeds from the centre.
- Mix all the ingredients listed under the masala mixture. Stuff this spice mix firmly into each karela.
- Heat Freedom Kachi Ghani Mustard Oil in a pan over medium-high flame.
- Add the stuffed karelas and sauté, turning them over so that all sides are evenly seared.
- Lower the flame, cover the pan, and cook until the karelas turn tender and well-browned, stirring occasionally.
- Once cooked through, switch off the flame and serve hot.
Enjoy the goodness of stir-fried karela slow-cooked in Freedom Kachi Ghani Mustard Oil.
Try this classic recipe today for a healthy, flavour-rich Indian meal.