Masala Bharay Karelay Recipe

Fill with spices
Bitter medium sized … Four digits
Salt … to taste
Mustard oil … a teaspoon
Cumin … a teaspoon
Fennel … a teaspoon
Raw onion paste A teaspoon
Tomato Pumpkin … a cup
Ginger Ginger Two teaspoons
Turmeric … a teaspoon
Amchoor … a teaspoon
Punjabi hot spices … a teaspoon
A cup of chopped coriander
Oil … To deep fry

Peel a squash, grate it and squeeze the juice.
Set aside the peeled spiders.
Divide each spider into lengths.
Use a sharp knife for this purpose.
Take out their seeds.
Carefully drill a hole between them and add some salt inside and some salt on the outside.
Set them aside for 10 to 15 minutes.
Heat the mustard oil in a non-stick pan.
Add cumin and fennel.
When the cumin and fennel start to crackle, add the onion paste.
Fry until onions become transparent.
tomato. Ginger Turmeric. امچور۔ Add Punjabi hot spices, salt and coriander.
Combine well.
Fry it until the mixture leaves oil.
Set it aside.
Squeeze the water from the crabs.
Tap and dry them.
Fill the prepared mixture into the crabs.
After filling the mixture, tie the crabs with thread.
Heat oil in a frying pan.
Heat it over medium heat.
Deep fry the bitter gourds in this oil till they turn golden brown on all sides.

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