Who Loves Tawa Fried Karela? I do! Green But Cooked Inside Out

Let's continue with our Tawa Veggie Series: Bitter Gourd Fries with Potato (Karela-Aloo Bhaja)! No deep frying. Less oil. More flavor!

Bring out the best of seasonal veggies with this earthy, crisp, and wholesome karela-aloo fry — all done on the humble **tawa** with just a touch of mustard oil.

Ingredients

* 4 medium bitter gourds (karela), peeled and thinly sliced

* 1 large potato, peeled and thinly sliced

* 1 tsp turmeric

* Salt to taste

* 1 tbsp mustard oil (I used *Gramiyaa wood-pressed mustard oil*)

* Black pepper to taste

* ½ tsp amchur (dry mango powder)

* Optional: 1 small onion and 3–4 garlic cloves, thinly sliced

Marinate the Karela

1. **Peel and slice the karela** thinly.

2. **Massage with salt and turmeric.** Let it sit for **30 minutes** at room temperature — this draws out the bitterness.

3. After resting, **wash thoroughly** and **squeeze out excess water.** Set aside.

Cooking on the Tawa

1. Heat a lohe ka tawa or iron griddle** on low flame.

2. Add **1 tbsp mustard oil** and spread it evenly.

3. **Place karela slices** on one side of the tawa and **arrange potato slices** beside them.

4. Cover and cook on **low heat for 5 minutes.**

5. Flip everything gently and **season with salt and pepper.**

6. Cover again and cook for **another 5–7 minutes**, flipping once or twice in between.

The potatoes will crisp up, and the karela, though still green, will be tender and flavorful.

Optional Add-On: Onion & Garlic

If desired, after tawa frying karela, add oil, sliced onion and garlic to the tawa. Cook them until golden and mix with karela for an extra punch.

Finish & Serve

* Sprinkle **amchur powder** just before taking it off the tawa.

* Serve hot with **chapati or dal-rice**.

* Pairs beautifully with a bowl of curd on the side.

Comments

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