Ingredients
- 250 grams tender karelas
- 2 tbsp mustard/sarson oil
- 2 large onions, chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp ginger-garlic paste
- 1 tbsp cumin powder
- salt
- ½ cup tamarind pulp
Preparation
- Wash the karelas and pat dry. Slit lengthwise and scoop out centre portion carefully.
- Cut into half-inch pieces.
- Heat oil and fry onions. Add turmeric and chilli powders followed by ginger-garlic, cumin and salt.
- Then add karelas and cook on low flame.
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When almost cooked, add tamarind pulp, salt if needed and simmer for a few more minutes.
Serve hot with roti.