1. Sprinkle 1 teaspoon of salt over the karela cubes and leave for 1/2 hour. 2. Heat the oil in a heavy based pan or karachi. 3. Using clean hands, squeeze out the excess water in the karela cubes. 4. Grind the onion, garlic, chillies and coriander into a paste. Add the paste to the hot oil and cook for 3 minutes over a medium heat, stirring occasionally. 5. Add the karela, bicarbonate of soda and cumin, stirring occasionally. Cook for a further 10-15 minutes, add the molasses, turmeric powder and salt to taste. Stir in gently to coat the karela. Serve immediately. NOTES : A hot and spicy accompaniment, serve with naan bread.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (70%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 7.1mg||0 %|
|Potassium 245.1mg||6 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.4g|
|Protein 1g||1 %|
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Calories per serving: 136
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