Karela fry

Karela. The name itself strikes terror in our household, and I've virtually stopped making it. But when the hubby bought two plump karelas and some tiny onions, I had no choice but to dust out my mother in law's recipe. I must have done something right, because it got polished off.

2 karelas

6 small onions (regular onions, but smaller in size than normal)

2 tbsp cooking oil

1 1/2 tsp dhania powder

1 1/2 tsp amchur powder

1 1/2 tsp haldi powder

1 1/2 tsp red chilli powder

Salt

Method:

Wash the karelas, and scrape off the green skin. Make a vertical slit, and hollow out the seeds. 

Rub with salt inside and out, and let it stand for an hour. 

Mix the dry masalas together (do not add the salt). 

Rub out the salt covering the karelas, squeeze slightly, and stuff with the masala. 

Peel the onions, and cut them in a cross. Add salt to the masala mix, and stuff the onions

Heat oil in a kadhai, slide in he vegetables and fry till browned.