Shana Karela
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Shana Karela are carefully hand-picked from farms which maintain the highest quality. The prime Karela are washed, lightly peeled, cut and quickly frozen to ensure that the tenderness, taste and all nutritional goodness is retained.
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- Highly beneficial for treating blood disorders
- Helps to imporve eye sight
- Helps build up immune system
- Can help to lower sugar levels in urine and blood
- Lowers Hypertension
- Helps to imporve eye sight
- Helps build up immune system
- Can help to lower sugar levels in urine and blood
- Lowers Hypertension
| Per 100g | |
| Energy | 116kJ / 27 kCal |
| Protein | 1.9g |
| Carbohydrate | 4.7g |
| Fat | 0.1g |
Cook straight from frozen
Crispy Karela
Method
- Heat oil in a 'Karahi' or wok and fry the onions until golden brown.
- Add freshly chopped tomato and cook until soft.
- Add Shana Karela and stir.
- Cook on medium heat for five minutes.
- Add tumeric powder, chilli powder, jaggery and season with salt.
- Cook until crispy with continuous stirring,hich could take up to ten minutes.
- Garnish with coriander leaves and serve.
Optional
If you wish to reduce the natural bitterness of Karela, sprinkle with 1 teaspoon of salt and let the Karela thaw for about an hour. Then wash the Karela and pat dry. Cook as above.
Ideal accompaniments for this dish are Shana Paratha, Shana Chapatti, Naan Bread, Roti or Rice.
| Quantity | Ingredients |
| 400g | Shana Karela |
| 4 tbsp | Oil (Corn or Vegetable) |
| 1 large | Onion coarsely chopped |
| 1 | Tomato chopped |
| 1 tsp | Chilli Powder to taste |
| 30g | Jaggery (Dark Muscovado sugar) |
| 1/2 tsp | Tumeric Powder |
| 1 1/2 inch | Ginger, crushed |
| 2 | Green Chillies, finely chopped |
| 1 tbsp | 'Dhanajeera' Powder (Cumin and Coriander mix) |
| Paste: | Make a fine paste of Ginger, Green Chillies and Dhanajeera Powder, with a few drops of Lemon Juice |
Method
- Heat oil in a 'Karahi' or wok and fry the onions until golden brown.
- Add freshly chopped tomato and cook until soft.
- Add Shana Karela and stir.
- Cook on medium heat for five minutes.
- Add tumeric powder, chilli powder, jaggery and season with salt.
- Cook until crispy with continuous stirring,hich could take up to ten minutes.
- Garnish with coriander leaves and serve.
Optional
If you wish to reduce the natural bitterness of Karela, sprinkle with 1 teaspoon of salt and let the Karela thaw for about an hour. Then wash the Karela and pat dry. Cook as above.
Ideal accompaniments for this dish are Shana Paratha, Shana Chapatti, Naan Bread, Roti or Rice.