Karele ka salan

                          Karele ka Saalan

This recipe is inspired by Hyderabadi Mirchi ka saalan. Taste is heavenly and it can be served in dinner parties without any hitch. My guests enjoy this whenever I make it and believe me, no leftover remains. There is no bitterness in this karela dish and is super tasty. So let's start cooking.

 Karele ka Salan in Iron Kadai 

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Ingredients:

• 4 karelas
• 2 medium size onions (thinly sliced)
• 3 garlic cloves
• 1" ginger (roughly chopped)
• 2 tsp. peanuts
• 3 whole red chillies
• 1 tsp. corriander seeds
• 1/2 tsp. jeera
• 1 lemon ball size tamarind pulp(soaked in Water)
• 1/2 tsp. turmeric powder
• 1 tsp. chilli powder or kashmiri mirch powder
• 1/2 tsp. garam masala powder
• 2 tsp. oil+ oil for frying karelas
• Salt to taste
• Dhania patta for garnishing
• 1/2 cup water

Procedure:

• Scrape karelas,slit them open lengthwise and rub with salt.
• Set aside for half an hour.
• Now sqeeeze and rinse with water. Squeeze again,dry with paper towel.
• Heat oil in a pan and fry the karelas till they are pink in color.
• Remove them and leave 2 tsp. oil in the pan.
• Saute onion,garlic,ginger for 2 minutes,then add peanuts,corriander seeds,whole chillies,jeera and cook till onions are light pinkish in color.
• Remove from fire and cool this.
• Now blend them in mixer with the help of a little water.
• Heat 1 tsp. oil in the pan and add masala paste,dry masala powders,salt and cook for 2 minutes.
• Add tamarind pulp,fried karelas and 1/2 cup water,cover the lid and cook till oil floats on top.
• Adjust the thickness of the gravy per your taste but it should not be thin.
  
  
  
• Put in a serving dish and garnish with dhaniya patta.

Enjoy with rice,dal and chapatis.