Masaledar Karele from How to Cook Indian by Sanjeev Kapoor
Look for small, tender gourds, as they are easier to handle. I use the gourds’ rough peel here because that’s where most of the nutrients lie. Some people tie u
Ingredients
- 4 large red onions, peeled
- 2¾ teaspoons table salt
- 2 teaspoons ground coriander
- 3½ tablespoons fennel seeds
- ¾ teaspoon ground turmeric
- 2 teaspoons ground roasted cumin
- 1½ tablespoons amchur (dried mango powder)
- ¾ tablespoon red chile powder
- ½ tablespoon garam masala (spice mix)
- ¾ cup (150 ml) vegetable oil
- 1 tablespoon sugar
- 1 green chile, stemmed and slit
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