Vegetarian

Fennel and Karela Curry is for Dinner.

Fennel and Karela Curry takes 20 minutes to prepare.

Fennel and Karela Curry takes 30 minutes to cook.

Fennel and Karela Curry makes 7 servings.

The ingredients for Fennel and Karela Curry are:

Fennel, 200 grams
Karela (raw weight), 300 gram
Okra, 230 grams
Onions, raw, 350 grams
Can of Pineapple In Juice 432 gram
Canned Tomatoes, 800 gram
Canola Oil, 3 tsp
Garlic, 2 tsp
Ginger Root, 3 tsp
Mustard seed, yellow, 1 tsp
Coriander seed, 2 tsp
Cumin seed, 2 tsp
Chili flakes, 0.5 tsp
Cardamom, ground, 1 tsp
Pepper, black, 0.5 tsp
Turmeric, ground, 2 tsp
Cinnamon, ground, 1 tsp
Ginger, ground, 1 tsp
Fenugreek, ground, 1 tsp
Cloves, ground, 0.5 tsp
Artificial Sweetner 14 tsp

Here is how you make Fennel and Karela Curry:

Dry fry the whole mustard seed, coriander seed, cumin, chili flakes, cardamoms and black pepper. Remove from heat and grind.Fry chopped onion, garlic, fresh ginger and fennel in oilAdd tomatoes and rest of dry spices and the ground spices.Add whole can of pineapple chunks, including juice, add karela and okra.Simmer gently until all is softened and flavours developed. I have used artifical sweetner to keep calories down, feel free to adapt recipe and use your choice. Karela is tasty, but as its common name of Bitter Gourd says... it IS bitter and a sweetner is needed.Freezes well.Serving Size:?7

The nutritional information for Fennel and Karela Curry is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 136.9

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 31.7 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 5.2 g
• Protein: 4.1 g

Fennel and Karela Curry is Indian cuisine.

The dietary needs meet for Fennel and Karela Curry is Vegan