Karela Aloo Fry

Karela is Bitter Gourd and Aloo is the Potatoes. I know many people do not like eating bittergourd or karela as they don’t like bitter food. But in this recipe you will not feel the bitterness of the bitter gourd. As we are frying the karelas, the bitterness will disappear and you will get the goodness of bitter gourd. The seeds of the karela will make this recipe more delicious and crispy. The potatoes fried with the karela made the recipe tastier. So see below the easy recipe of Karela Aloo Fry to prepare the same following the easy steps and relish.


Time for Preparation : 10 minutes
Time for Cooking : 20 minutes
Serves 4 People    

Ingredients for Karela Aloo Fry

500 grams Karela (Bitter Gourd)
5 Aloo (Potatoes)
1 Onion
2 Dried Red Chilies
3 Tbsp Mustard Oil
Salt to taste

How to make Karela Aloo Fry

First we are going to take the onion and cut it in slices, keep it ready with the dried red chilies.



Take the karela and wash them properly, remove both the end of the karela and then slice it from middle. Now slice it into small pieces just like as it is shown in the picture below.



Now take the potatoes and cut them into square shape or cube shape and then wash them nicely.



Heat the mustard oil in a deep kadhai.



Once the oil is heated, add the sliced onions and the dried red chilies into the oil and sauté for 5 minutes



Now add the potatoes into the wok over the fried onion.



Stir the potatoes and the onion together into the kadhai. I have added the potatoes before the karela because the potatoes take little extra time to cook.



Once the potatoes are half cooked, add the karelas now.



Stir the karelas and the potatoes together and mix everything properly.



Add the salt to the potatoes and the karela now.



Stir fry till the karela and the potatoes are fried well and cooked properly.



Palatable Karela Aloo Fry is ready to serve now.



2 comments:

  1. Nice recipe.I never made bitter gourd with potato. Will give a try soon.

    ReplyDelete
    Replies
    1. Thanks Rachna for stopping by. I am sure you will love this recipe after tasting the same.

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