Black Mustard Karela
Black Mustard Karela

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, black mustard karela. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Black Mustard Karela is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Black Mustard Karela is something that I’ve loved my entire 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 get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Get mustard oil,
  4. Make ready black mustard or kali sarson,
  5. Make ready dry red chilli,
  6. Make ready haldi powder,
  7. Get 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.

Instructions 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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