Wednesday, August 1, 2012

Karola Peyaj Bhaja / Bittermelon with caramelised onion

Bitter gourd - 3 big ones
Red Onion - 1 medium sized, thinly sliced
Oil - 2 tbsp
Nigella Seeds - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp

Wash the whole bitter melons and dry well. Trim both ends and then cut into very thin roundels. Discard the seeds if they are very tough.

Heat oil in a cast iron skillet. Add the nigella seeds.

Then add the bitter gourd slices, turmeric, salt and red chili powder. Toss well. Cook on medium heat, stirring frequently. If it looks very dry, half a tbsp of oil.

Once the bitter gourd turns brown and crispy, it is done. Remove and keep aside.

In the pan, add a tbsp of oil. Add the sliced onion and cook on low heat for around 20 minutes till the onion caramelises and becomes brown and crispy. Mix with the cooked bitter melon and serve as a side dish.

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