Karela Aloo Doodh ke saath, Bitter Guard with Potato & Milk, Indian Vegetable

Karela Aloo Doodh key Saath

Karela Aloo Doodh key Saath (Bitter Guard Potato using milk) is a unique recipe of Karela Sabzi. The bitterness of Karela is balanced with milk. Traditionally the vegetables are deep fried but to avoid making oily food I have air fried them in an Air fryer. This way the dish is equally tasty but lot more healthy.

Yield: 3 to 4 servings
Prep time: 15 minutes
Total time: 25 minutes

Ingredients 
4 medium Karela (bitter gourd)
2 medium aloo (potato)
½ cup milk
2 tablespoon water
1½ teaspoon dhania (coriander powder)
½ teaspoon chilli
¼ teaspoon haldi (turmeric)
¼ teaspoon garam masala
½ teaspoon amchur (mango powder)
1/3 teaspoon saunf (fennel seed)
½ teaspoon sugar
Salt to taste
1 bay leaf
2 teaspoon oil
Oil for frying (optional)

Directions 

  • Wash and scrape the karela’s.
  • Cut each Karela horizontally in 4 long sticks.
  • Peel wash aloo and cut into fingers.
  • In batches air fry both the vegetables in an Air Fryer till golden or deep
  • fry the aloo on high heat till golden. Drain and set aside.
  • Similarly fry the Karela also and set aside.
  • In a small bowl mix all the dry spices except the saunf, add 2 tablespoon water and make a paste.
  • Heat 2 teaspoon oil in a pan; add the saunf and bay leaf.
  • Add the paste and sauté on low heat till the paste is thick and glossy.
  • Now add the fried vegetables and stir so that the vegetables are well coated with the masala.
  • Stir in milk, mix and cover, cook on low heat till the vegetables are cooked and the milk is evaporated.
  • Uncover and sauté for a minute.
  • Serve hot with parathas.
Karela Aloo Doodh ke saath, Bitter Guard with Potato & Milk, Indian Vegetable
Karela Aloo Doodh ke saath

Note: I have not sprinkled salt on Karela to remove the bitterness. If you want to extract the bitterness from Karela, then rub ½ teaspoon salt and leave for 10 minutes. Squeeze out the bitter juice and then fry.

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