Black Mustard Karela
Black Mustard Karela

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, black mustard karela. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Black Mustard Karela is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Black Mustard Karela is something that I’ve loved my whole life.

Overview Information Black mustard is a plant. The leaves, seed, and oil from the seed are used to make medicine. Black mustard is used for the common cold, joint pain, arthritis, lung illnesses.

To begin with this particular recipe, we must first prepare a few ingredients. You can have black mustard karela using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Black Mustard Karela:
  1. Prepare karela cut longitudinally, seeds removed,
  2. Make ready onion sliced thickly,
  3. Prepare mustard oil,
  4. Get black mustard or kali sarson,
  5. Take dry red chilli,
  6. Take haldi powder,
  7. Take Salt

In India, it is often made into a dish called khatta meetha karela, where the bitter gourd is cooked with several ingredients, including cumin, chilies, ginger, coriander, and turmeric. It's a flavorful vegetarian dish that highlights karela perfectly. Slit the karela in half and remove the black seeds. Cut the pahadi karela into thin slices.

Steps to make Black Mustard Karela:
  1. Wash karela & onion, keep aside.
  2. Take a wok, add oil, heat it.
  3. Add black mustard seeds, let it splutter.
  4. Add dry red chilli, fry it for a while.
  5. Add karela & onion, stir fry it for a while.
  6. Now add haldi & salt, give a stir.
  7. Lower the flame now, cover it with the lid, cook it till karela becomes tender.
  8. Open the lid now, keep the flame low only, stir fry it till light brown.
  9. Take out in a serving bowl, have it with paratha, roti or rice.

Add a generous amount of mustard oil in a flat-bottomed iron kadhai (frying pan). Heat oil in a frying pan and. The sight pungent taste of mustard oil brings out the flavour. Also called as Bitter Gourd or Bitter Melon. Momordica charantia, known as bitter melon, bitter gourd, bitter squash or balsam-pear in English, has many other local names.

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