| 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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