Sunday, October 24, 2010

Crispy Bittergourd with Pumpkin / Karela Kumro Bhaja

Karela / Bittergourd - 2
Pumpkin - small wedge, peeled and cut into thin, 1 inch length pieces
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chilli - 4
Red Chilli Powder - 1/2 tsp
Turmeric - a pinch

Wash the karelas and cut into half lengthwise. Remove the seeds from the middle. Then cut sidewise into very thin halfmoon slices.

Heat  oil in a pan. Add half of the nigella seeds and 2 green chillies. Then add the punpkin pieces and cook for 10 minutes till the slices are cooked and slightly brown. Allow the pumpkin pieces to get brown on one side before turning them over to the other side

In the same pan, heat a little more oil and add the rest of the nigella seeds and the remaining 2 chillies. Add the karela slices, salt, turmeric and red chilli powder. Saute on low fire till they are crisp and brown. Mix with the crispy pumpkin pieces and serve.

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