Ingredients:
- * Karela/ Bitter Gourd: 100 gm.
- * Yogurt: 50 gm.
- * Butter: 5 gm.
- * Onion: 25 gm.
- * Salt to taste
- * Red Chili powder: 1 tsp
- * Coriander powder: 1 tsp.
- * Haldi: ½ tsp.
- * Coriander: A few leaves
Method:
* Scrape the karela, rub with salt and haldi, and let it rest for two hours.
* Wash in water and squeeze well to remove the bitterness.
* Boil till they become soft and squeeze again.
* Mix all the seasoning and rub in and out of the karela.
* In a pan add butter and onions. Sauté till pink.
* Add karela and yogurt and cover with a lid and cook on slow flame.
* Cook till the entire masala and yogurt dries up. Garnish with coriander and serve
hot.
Macros:
* Carbs: 3 g
* Protein: 11 g
* Fat: 23 g
