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 Bitter Gourd Fry/Karathe Talasan Recipe by memyths | ifood.tv
oil, curry leaf, red chili, garlic, bitter melon, water
Cut bitter gourd into desired shapes and size. Soak this in salty water for 2-3 hour. In a pan or pot heat 1 tablespoon oil. Add curry leaves and red chillies. Add garlic pods and bitter gourd. Bef...
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|  Bitter Gourd in Tamarind Sauce Recipe - Food.com
oil, turmeric, tamarind, mustard seed, fenugreek/methi seed, curry leaf, green chili, bitter melon, salt, brown sugar
It is a combination of hot, sweet, bitter, salty and tangy flavours. If you get the mix right, it is heavenly.
Serving Size: 1 (15) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories:...
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 Faaga Riha | Recipes Wiki | Fandom
brine, chili dried/powder, coconut oil, curry leaf, coconut, onion, garlic, bitter melon, tuna, salt
500 g bitter gourd (thinly sliced, soaked in salted water) 50 g semi-dried tuna (cleaned, cut into pieces) 100 g onions (sliced thinly) 4 garlic cloves]] (sliced thinly) 6 curry leaves 2 pieces rampe ...
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| Masala/Spiced Karela (Bitter Gourd) Recipe - Food.com
oil, turmeric, tamarind, pepper, mustard seed, curry leaf, coriander seed, green chili, red chili, urad dal, coconut, onion, tomato, bitter melon, salt, wafers
Definitely NOT for those watching their calorie intake!
Serving Size: 1 (173) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 184.2 Calories from Fat 108 g 59 % Total Fat 12 g 1...
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|  Bitter Melon Stuffed with Spiced Tomatoes
grape seed oil, garam masala, turmeric, mustard seed, ginger root, curry leaf, onion, tomato, bitter melon, salt
1) Preheat the oven to 210C/Gas 7. Cut the melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set aside. 2) Put the oil in a large skillet over a...
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| Bitter Gourd Saraswat Cold Kadhi Recipe by Healthycooking | ifood.tv
peanut oil, tamarind, curry leaf, coriander seed, coriander, green chili, cumin, coconut, bitter melon, salt, buttermilk
Clean and scrape the bitter gourds and finely chop them into rings. Add them to salted water and keep for an hour. Squeeze water from the grounds with both hands and then deep fry in half a karahi of...
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