Karele ki Sabzi
This recipe of karele ki sabzi is sweet, spicy and tangy. It is easy to prepare and tastes delicious.
Ingredients
- Mustard Oil - 2 Tbsp
- Cumin Seeds - 1 Tsp
- Sesame Seeds - 1 Tsp
- Turmeric Powder - 1 Tsp
- Cut Deseeded and Peeled Karela - 250 gms
- Red Chilli Powder - 1 Tsp
- Coriander Powder - 1 Tsp
- Salt to taste
- Roasted Crushed Peanuts - 1/4th Cup
- Tamarind Juice - 2 Tbsp
- Jaggery – 2 Tbsp
- Poppy Seeds – 1 Tbsp
- Freshly Grated Coconut – 2 – 3 Tbsp
Instructions
- Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
- Switch on the flame. Add cumin seeds and sesame seeds. Let it splutter.
- On a low flame, add turmeric powder and mix well. Make sure it doesn’t burn.
- Add karela and mix well.
- Add salt and mix.
- Cover and cook on a medium-low flame till karelas are soft and tender. Make sure to stir in between. This will take about 8 – 10 mins.
- Add red chilli powder, coriander powder roasted crushed peanuts and mix well.
- Add tamarind juice and jaggery-coconut-poppy seeds mix (see how to make in the above section).
- Mix everything well together and cook till all the flavours are combined well.
- Serve hot with roti or paratha. This also makes for a good side dish with dal and rice.
Video
Notes
• Always heat mustard oil till smoking point and make sure to let it cool a bit before starting with the recipe.
• Deseed karela/bitter gourd if seeds are hard.
• You can also add the peel separately in this recipe or use it for another recipe. (Recipe of karela peel coming out soon).
• Add tamarind juice and jaggery mix at the end only when karelas are soft and tender.
• Make sure to remove bitterness from karelas before using it. (procedure for the same is mentioned above).
• Cover and cook for faster cooking.
• Do not cook on high heat else the chances of burning the vegetable might increase.
• Start cooking only after the oil has turned warm. Make sure not to burn turmeric powder.