Karlecha Loncha

1. 1

   Wash the Karela and remove the seeds, cut into bite size pieces

2. 2

   Add Salt and tie them up in a cloth placing a heavy weight above the cloth for 2 hours making sure all the water has been removed

3. 3

   After 2 hours, make sure no water should touch the karela

4. 4

   Dry Roast the methi seeds and mustard seeds and then grind them into a powder

5. 5

   Put the roast mixture and 1 small tsbp kala masala to the karela

6. 6

   In a pan heat oil, add very little mustard seeds, hing and turmeric

7. 7

   Then add the karela and mix well on mid low heat at all times

8. 8

   Then add red chilli powder, salt to taste, jaggery and imli

9. 9

   Cook for 3 - 4 mins making sure all the jaggery is dissolved

10. 10

    Cover with a plate and add water on the plate so the karela can cook with the steam of the water in top. Leave it to cook for 25- 30 mins

11. 11

    And its done. Serve hot or cold

* Per serving · 4 servings · Values may vary.

No additional tips available.