Name: Karahi Karela
Ingredients: Salt; 500 g Karela - washed; topped/tailed,; ; skinned and cut; ; into small cubes; ; (1lb); 4 tb Oil; 1 md Onion; 1 Clove garlic; chopped; 2 Green chillies; up to 3; 1/2 bn Coriander; chopped; 1 pn Bicarbonate of soda; 1 ts Ground cumin; 25 g Molasses; (1oz); 1 ts Turmeric powder

Our public assemblies were then beautiful; the congregation was alive in God’s service, everyone earnestly intent on the public worship, every hearer eager to drink in the words of the minister as they came from his mouth; the assembly in general were, from time to time, in tears while the Word was preached; some weeping with sorrow and distress, others with joy and love, others with pity and concern for the souls of their neighbors.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Sainsbury2, Sainsbury’s	4	servings

INGREDIENTS

		Salt
500	g	Karela – washed; topped/tailed,
		; skinned and cut
		; into small cubes
		; (1lb)
4	tb	Oil
1	md	Onion
1		Clove garlic; chopped
2		Green chillies; up to 3
1/2	bn	Coriander; chopped
1	pn	Bicarbonate of soda
1	ts	Ground cumin
25	g	Molasses; (1oz)
1	ts	Turmeric powder

INSTRUCTIONS

1. Sprinkle 1 teaspoon of salt over the karela cubes and leave for 1/2
hour.
2. Heat the oil in a heavy based pan or karachi.
3. Using clean hands, squeeze out the excess water in the karela cubes.
4. Grind the onion, garlic, chillies and coriander into a paste. Add the
paste to the hot oil and cook for 3 minutes over a medium heat, stirring
occasionally.
5. Add the karela, bicarbonate of soda and cumin, stirring occasionally.
Cook for a further 10-15 minutes, add the molasses, turmeric powder and
salt to taste. Stir in gently to coat the karela. Serve immediately.
Converted by MC_Buster.
NOTES : A hot and spicy accompaniment, serve with naan bread.
Converted by MM_Buster v2.0l.

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