Karale-T-Wangun - Kashmiri Karela Baingan
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 2 lb. karela (Bitter Gourd).
- 1 lb. wangan (Chinese long eggplant).
- 2 tsp. mirchi (red chili powder or paprika).
- 2 tsp. sounf (fennel powder).
- 1 tsp. saunth (ginger powder).
- ½ tsp Haldi (Turmeric powder)
- 1 tsp. noon (salt) or as per taste
- 2 Loung (cloves)
- ½ tsp. whole zeera (cumin).
- 1 ½ cup oil
- 2 Green Chili slit
- 2 tsp. yogurt
METHOD
- Peel Karela and cut in to 1” round pieces.
- Cut eggplant into 2” lengthwise. (soak it for half an hour in water before fry)
- Deep Fry Kerala in oil on medium heat
- Fry eggplant and keep it aside
- Take a pan and add 2 Tbs. Oil in it. Turn on stove on medium heat.
- Add whole zeera in it
- Put chili powder & turmeric powder in oil and stir it along with 2 tsps. of yogurt.
- Add ¼ cup of water till the water evaporates and oil separates. It will give you red color.
- Add fried Karela in the pan and mix evenly.
- Add all the ingredients along with 1 ½ cups of water and keep on low flame for 15 minutes till karela is tender.
- Add fried wangun/ Baigan & slit green Chilies in it and let it cook for 5 more minutes on medium heat.
- Add pinch of garam masala in it & turn off heat.
- Serve with hot steam rice.
RECIPE REVIEWS
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Aparna
Hi, I tried your Kashmiri style Karela recipe and came out wonderful & delicious. It looked like almost your recipe picture. Thanks for sharing.
