Dahi Karela

Ingredients

Medium sized Karela - Half Kg.
Dahi (curd) - Half cup
Onions (medium sized, cut length wise) - Three
Tomatoes (medium sized, cut to small pieces) - Three
Salt to taste
Garam Masala - One Tea Spoon
Turmeric Powder - One fourth Tea Spoon
Red Chilli Powder - Half Tea Spoon
Dhania Powder - One and a half Tea Spoon
Oil - One and a half Table Spoon

Oil (to deep fry Karela)
Salt (to marinate Karela)

Method

1. Peel the karelas and keep the rind aside.
2. Make a cut (length wise) on the Karelas.
3. Smear the Karelas with salt all over and also inside the cut and leave overnight.
4. If you want to put the rind in the subzi then, put some salt in the rind, mix well and leave overnight.
5. Wash the Karelas thoroughly (4-5 times) under running water and drain, also wash the rind thoroughly.
6. Deep fry the Karelas on medium flame, until golden brown. Set aside.
7. Fry the onions, until golden brown, add tomatoes and cook until tomatoes are tender.
8. Add all the spices and a little water, fry the masala for 2 minutes.
9. Add the dahi and cook for 1 minute.
10. Add the fried Karelas (and the rind) and cover, let it cook till Karelas become soft.
11. Serve hot with chapatti.