Karela ( Bitter Gourd ) Fry & Palak Kofta Masala

1 kg karalas
2 teaspoon red chilli powder ( or to taste)
1 teaspoon turmeric powder
2 teaspoon salt ( or to taste )
Oil for deep frying
1 large onion, finely chopped
1 cup coriander leaves, finely chopped
1/2 cup grated coconut
Juice of 1 lime

Lightly scrap skin of the karela and then wash in cold water.

Slice karelas ( Or slice karelas in the processor bowl, using the slicer disc ).

Sprinkle chilli powder, turmeric powder and salt over karela and mix well to rub the spices in.

Heat oil and fry karela in small batches until golden and crisp. Drain on kitchen paper.

In a large mixing bowl, combine fried karela with chopped onion, coriander leaves, juice of one lime and grated coconut.

Serve immediately as a side dish.

250 g palak, chopped fine and parboiled
250 g potatoes, boiled and grated
Salt to taste
2 teaspoon chaat masala
2 teaspoon ( 10 g ) finely chopped green chillies
10 g ginger, julienned
Oil for deep frying

2 tablespoon ( 30 ml ) oil
5 g whole garam masala ( 3 cloves, 3 cardamoms, 2 cinnamon sticks )
1 cup chopped onion
1 tablespoon ginger- garlic paste
2 teaspoon chopped green chillies
1/2 teaspoon chaat masala
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup cashew nuts, boiled and ground to a paste
Salt to taste
1 tablespoon coriander leaves, chopped

Mix palak and potatoes very well, add the seasoning. Divide the mixture into medium sized balls and deep fry in hot oil till done. Remove and keep aside.

Heat oil in a pan. Season with the whole garam masala. Add finely chopped onion and saute till it turns golden brown. Add ginger - garlic paste and all the powdered masalas.

Add cashew nut paste and fry well. Add a little water if required. Adjust seasoning. Cook on a low heat for 4 - 5 minutes.

Put palak koftas in a bowl and pour the hot gravy over it. Garnish with chopped coriander leaves.