Onion Karela Bhaja Bengali style

30 mins
Serves 1
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Directions

  1. 1Peel the skin of the karelas.
  2. 2Peel the skin of the karelas.
  3. 3Peel the skin of the karelas.
  4. 4Cut the karela into half.
  5. 5Cut the karela into half.
  6. 6Cut the karela into half.
  7. 7Remove all the seeds, which is optional.
  8. 8Remove all the seeds, which is optional.
  9. 9Remove all the seeds, which is optional.
  10. 10Cut the karelas into really thin, equal strips.
  11. 11Cut the karelas into really thin, equal strips.
  12. 12Cut the karelas into really thin, equal strips.
  13. 13Put salt and haldi on the cut karelas.
  14. 14Put salt and haldi on the cut karelas.
  15. 15Put salt and haldi on the cut karelas.
  16. 16Leave it for about 30 minutes.
  17. 17Leave it for about 30 minutes.
  18. 18Leave it for about 30 minutes.
  19. 19Squeeze out all the water from the karela.
  20. 20Squeeze out all the water from the karela.
  21. 21Squeeze out all the water from the karela.
  22. 22Cook onions until nicely caramelized in slow heat.
  23. 23Cook onions until nicely caramelized in slow heat.
  24. 24Cook onions until nicely caramelized in slow heat.
  25. 25Add jeera, green chili ginger to oil in a pan.
  26. 26Add jeera, green chili ginger to oil in a pan.
  27. 27Add jeera, green chili ginger to oil in a pan.
  28. 28Add the karelas to the pan.
  29. 29Add the karelas to the pan.
  30. 30Add the karelas to the pan.
  31. 31Cook the karelas on low heat for a long time until nicely crunchy.
  32. 32Cook the karelas on low heat for a long time until nicely crunchy.
  33. 33Cook the karelas on low heat for a long time until nicely crunchy.
  34. 34Add the caramelized onions to the pan.
  35. 35Add the caramelized onions to the pan.
  36. 36Add the caramelized onions to the pan.
  37. 37Add all the spices.
  38. 38Add all the spices.
  39. 39Add all the spices.
  40. 40Cook for another 2 minutes.
  41. 41Cook for another 2 minutes.
  42. 42Cook for another 2 minutes.

Ingredients

  • Karelas
  • Karelas
  • Karelas
  • salt
  • salt
  • salt
  • haldi
  • haldi
  • haldi
  • onions
  • onions
  • onions
  • oil
  • oil
  • oil
  • jeera
  • jeera
  • jeera
  • green chili ginger
  • green chili ginger
  • green chili ginger
  • spices
  • spices
  • spices

Equipment

knifechopping boardbowlpanspatula

Tips

  • Remove all the water from the karela by squeezing it, which is compulsory.
  • Cook the karelas on low heat for a long time until nicely crunchy.
  • It's going to be your new favorite.