Petitchef

Karela ( bitter gourd ) fry & palak kofta masala

Main Dish
6 servings
15 min
25 min
Very Easy
  • Karela ( Bitter Gourd ) Fry & Palak Kofta Masala
  • Karela ( Bitter Gourd ) Fry & Palak Kofta Masala, photo 2
  • (5.00/5 - 1 vote)
Karela ( Bitter Gourd ) Fry & Palak Kofta Masala
 

Ingredients

Number of serving: 6

1) For Karela ( Bitter Gourd ) Fry :

- 1 kg karalas

- 2 teaspoon red chilli powder

- 1 teaspoon turmeric powder

- 2 teaspoon salt

- Oil for deep frying

- 1 large onion, finely chopped

- 1 cup coriander leaves, finely chopped

- 1/2 cup grated coconut

- Juice of 1 lime


2) For Palak Kofta Masala :


For the koftas:

- 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


For the gravy:

- 2 tablespoon ( 30 ml ) oil

- 5 g whole garam masala

- 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

Preparation

  • 1) Lightly scrap skin of the karela and then wash in cold water. Slice karelas.
  • 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.
  • For the kofta:
    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.
  • For the gravy:
    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.





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