Crisp Karela

Ingredients

• 2 cups karela, sliced into thin rounds
• 4-5 tsp vegetable oil
• Turmeric powder, a pinch
• Asafoetida powder (hing), a pinch
• 1 tsp cumin seeds (jeera)
• 5-6 curry eaves
• 2 red chillies, broken into a few pieces
• 1 tsp red chilli powder
• 2 tbsp peanut (groundnut) powder (roasted and peeled)
• 1 tbsp coconut, grated and dried
• Salt to taste

Preparation

1. Rub some salt over the karela and place in a microwave-safe bowl. Sprinkle some water and cook in the microwave for 5 minutes or until tender.
   
   
2. Heat the oil in a nonstick skillet. Add the asafoetida powder, curry leaves, cumin, and red chillies, and fry until the seeds are golden. Add the turmeric powder and the cooked karela and saute on medium-high heat until the karela are browned and crisp.
   
   
3. Sprinkle the peanut powder and saute for 1 minute. Sprinkle the coconut and saute for a few seconds and remove the crisp karela from the heat.
   
   
4. Serve the crisp karela immediately with plain rice, plain dal and ghee (clarified butter).

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