Slice kerela, salt it and leave for an hour, squeeze out excess water and wash it.
Cut 1 onion of same size as the karele
Heat mustard oil, add kerela and onions and fry till golden brown.
then add red chilli powder, dhania P and haldi, salt to taste.
Add a dash of water and some jaggery and imli juice and cook till it’s tender.
Come, explore and fall in love the Beauties of Delhi (Dilli ki Ranaiya’n) and the World with me, Rana Safvi
I have a masters in medieval history from the prestigious Centre for Advanced Studies, Dept. of History, AMU. A firm believer in our Ganga Jamuni Tehzeeb, I am passionate about gaining and sharing knowledge and these days I am doing it via the social media platform.
