Karela sabzi

Karela Sabzi
Karela Sabzi

Description –

This recipe of karela sabzi is easy to make and can be served for lunch with hot rotis or it can be packed for lunch as well. Usually everyone is little skeptical of eating this vegetable because of its bitterness. But this recipe might just change your taste buds and your opinion about this bitter vegetable called karela.(Peanut Salad Recipe)
Preparation Time – 10 Mins
Cooking Time – 20 – 25 MinsIngredients –
• Karela (Bitter gourd) – 4 medium size
• Onion – 1 medium size
• Sesame seeds- 1 Tsp
• Cumin Seeds – 1 Tsp
• Red chilli powder – 1 Tsp
• Turmeric Powder- 1 Tsp
• Amchur(Dry mango powder) Powder – 1 Tsp
• Coriander Powder- 1 Tsp
• Salt to taste
• Jaggery(gur)/Sugar – 1 -2 Tsp(as per taste)
• Oil – 2 Tbsp
• Coriander leaves(optional)

Method –
• Wash and peel karela.

 

 

 

 

 

• Cut them into round pieces.

 

 

 

 

 

• Add salt and keep it aside for half an hour. This will help to reduce bitterness of karela.

 

 

 

 

 

• Squeeze out the water content as much as possible after half an hour.

 

 

 

 

 

• Peel and slice onion.

• Heat oil in a heavy bottom pan. Add cumin seeds and sesame seeds.

• Add sliced karela, salt and turmeric powder. Allow to cook for about 2-3 mins.

 

 

 

 

 

• Add sliced onions.

 

 

 

 

 

• Mix well together both the vegetables.

 

 

 

 

 

• Cook for about 5 – 7 mins. Add red chilli powder, coriander powder, amchur(dry mango) powder and jaggery/sugar. Mix all the spices well with the vegetable.

 

 

 

 

• Cover and cook on low flame till tender.

• Keep stirring in between and make sure vegetable do not stick to the pan.

 

 

 

 

• Garnish with coriander.(optional)
• Serve with hot rotis. (Ajwain Paratha Recipe)

Tips and Tricks –
• Cooks best in a heavy bottom or a non stick pan/kadai.
• Always adjust spices as per your taste. Keep in check the quantity of jaggery/sugar and red chilli powder while adding, as per your taste.
• Covering the lid makes cooking faster.
• Instead of amchur(dry mango powder) grated raw mango or tamarind pulp can also be used.
• Tastes better with jaggery than sugar. Also jaggery is healthier option.



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