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- Overall: 30 minutes
- Preparation: 10 minutes
- Prepare: 20 minutes
- Yield: 4 portions
Though Karela (Bitter Gourd) is not an especially popular vegetable in the eyes of the typical customer, this meal is quite yummy and brings a distinct taste to the table. Serve it with hot chapatis the next time you’re having a celebration!
- 4 tender karelas (bitter gourds)
- 2 tablespoon grease (or canola or sunflower cooking oil)
- 6 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 green chilies (slit)
- 1 little onion (sliced fine)
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic paste
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon raw mango powder
- 1 teaspoon tamarind paste
- 1 tablespoon jaggery (grated)
- Salt (to taste)
- Garnish: coriander leaves (sliced)
Steps to Make It
Collect the components.
Wash the karelas/bitter gourds well and pat dry. Cut off the leading and ‘tail’ of each karela (dispose of) and then slit vertically down the. Utilize a spoon to scoop out all the seeds from the. Dispose of the seeds.
Cut the karela cuts in half into 1/4 inch thick pieces. Keep aside to utilize later on.
Heat the oil in a pan and include the curry leaves, mustard and cumin seeds, and green chilies. Include the sliced onion and sauté for a minute when they stop spluttering.
Include the ginger and garlic and sauté for another minute.
Include the coriander, turmeric, red chili, and raw mango powders and blend well. Spray a little water and sauté for a minute, stirring well.
Include the karela pieces, tamarind paste and salt to taste, prepare and stir till the karela is soft.
Include the jaggery and stir. Enable the jaggery to start and melt to caramelize a little. Switch off the fire and garnish with the coriander leaves.
Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).
By Vaishali|Upgraded on June 16, 2019|Published on January 9, 2009|14 Remarks
Bitter gourds are amongst the most precious and most disliked veggies in India, however there is no questioning their remarkable, practically wonderful recovery powers. This tasty however easy Bitter Gourd Sabzi, prepared with peanuts and spices, suffices to transform the most die-hard bitter gourd hater.
Ah, the bitter gourd.
It’s unsightly, it’s bitter, it plays hard-to-get here in the U.S., and yet … it’s so tasty, it drives me to poetry.
Well, not truly, however it does make me a better cook.
I have actually published a number of bitter gourd (karela or pagarkai) dishes previously, however as you can see, I love this healthy vegetable, that makes me catch it anytime I identify a fresh lot at my Indian supermarket which, regrettably, is not all that typically. I likewise keep looking for brand-new methods to prepare it up. And the easier the dish, the better I am.
This Karela Sabzi is so tasty and so easy, it’s a reward for a hectic weeknight. The caramelized onions provide the sabzi a richness and depth, and the sugar and peanuts contrast wonderfully with the bitterness of the gourd, toning it down while not camouflaging it entirely, which would be a pity.
I utilized storebought Tava Masala in this sabzi: I like fresh-ground spices, however on a weeknight time’s difficult to discover and it never ever injures to take some aid from the readymade-masala gods.
Now for the sabzi. Attempt it, even if you do not like the bitter gourd, and who understands? You may begin composing odes to it too!
Karela sabzi dish With action by action pictures– This is the Punjabi dish of karela sabji from my mom-in-law. It is a dry bitter gourd curry and uses just one extra veggie in it besides the spices– onions.
This yummy and dry Karela sabzi (bitter gourd or bitter melon) is a fast and simple variation which is typically made in our home, when we do not have sufficient time for making Bharwa karela(packed karela). The components utilized are comparable in both these dishes, other than for the technique of cooking. Apart from this other karela dishes I make in your home are:
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Now prior to I point out action by action information about the karela dish, lets take a preview on the Health advantages of karela or bitter gourd:
- Cleanses blood.
- Exceptional for individuals having diabetes.
- Enhances irregularity and stacks.
- Practical in recovery skin conditions.
- Besides being great in B Vitamins and Vitamin C, Karela is likewise abundant in minerals like phosphorous, calcium and iron.
When or two times a month,
I constantly make sure that I consist of karela in our food. It is, in reality, among my preferred vegetable and I just like this dish, the bharwan karela that my mom-in-law makes and the karela chips which my mom makes.
How to make Karela Sabzi
1. Rinse and after that peel 250 grams karela or 5 little to medium sized karela. Wash them in running water. Slice in little pieces. Eliminate the seeds while slicing. These will have tender seeds and they can not be gotten rid of if the karela is little and tender. If karela is really bitter, then include some salt on sliced karela pieces. Mix effectively and enable this mix to sit for 15 to 20 minutes. Squeeze the karela and wash them really well in water. This will eliminate some bitterness from the karela.
2. In a kadai or pan, heat 2 tablespoons oil. Let the oil ended up being hot. Decrease the flame to a low and include the sliced karela.
3. Mix sliced karela with oil and sauté on a low to medium-low flame. Stir typically while sautéing.
4. Sauté the karela for 4 to 5 minutes.
5. Include 1.5 cups very finely sliced onions.
6. Mix the sliced up onions with the karela.
7. Sprinkle 1/4 teaspoon turmeric powder, 1/2 teaspoon Kashmiri red chili powder and salt based on taste.
8. Mix effectively.
9. On a low flame continue to sauté stirring typically. If onions or karela begins sticking to pan, spray some water.
10 Sauté for 10 to 12 minutes on a medium-low or low flame till both the karela and onions are prepared. The onions will likewise end up being golden and caramelize. Keep stirring in between. Inspect the flavoring. If needed, include more red chili powder or salt.
11 When the karela sabzi is prepared, spray the dry mango powder and garam masala powder.
12 Mix effectively and after that turn off the flame.
Serve karela sabzi with phulkas, parathas and a bowl of fresh plain curd (yogurt) or sweetened curd. This dry bitter gourd curry likewise goes effectively as a side veggie meal or accompaniment with the mix of dal rice or kadhi chawal (Punjabi curd kadhi with rice). If you desire, you can garnish with some coriander leaves.
ACTION BY ACTION IMAGES ABOVE A number of my dishes have actually detailed action by action pictures and beneficial pointers to assist you make it quickly and completely.
It’s not every day that a food blog writer informs you NOT to make one of her dishes, however the fact is, if you have actually never ever attempted bitter melon prior to, there’s a 99% possibility you’re not going to like this meal. This dish is for those people who matured eating karela (bitter melon) and enjoy its weird taste. It’s an obtained taste– really gotten– so for those who choose to make this Karela stir-fry having never ever attempted it prior to … you have actually been cautioned.
There’s a factor this fruit is called bitter melon. I believed that I was being penalized when my moms and dads would ask me to consume karela when I was a kid. As an adult, I discover it’s bitterness appealing, so unpalatable that with every bite, I seriously question my taste for delighting in something so unbelievably bitter. If other bitter melon fans feel the very same method, I question. Perhaps we’ve found out to like it due to the fact that of it’s expected health advantages?
I understand this is an unusual example, however I’m going to compare bitter melon to beer.
I disliked beer the very first time I attempted it, and honestly, I still do … however, the majority of people ultimately find out to like it. If you dislike karela now, possibly one day you’ll wake up and choose that you’re in the state of mind for something exceptionally bitter– or possibly not. A fascinating little reality– in China, bitter melon is often utilized in location of hops in beer. Perhaps the beer example isn’t so weird after all
You do not need to peel the karela when you make it, however doing so assists eliminate a few of the bitterness. I like combining bitter melon with sweet caramelized onions.
Bitter Melon – Karela Fry
Bitter Melon – Karela Fry
Preparation time: 10 minutes
Prepare time: 15 minutes
Overall time: 15 minutes
Main Component: Bitter Melon, Karela
113 evaluates up until now
Portions: 2 individuals
Released date: February 08, 2019
Active ingredients utilized in Bitter Melon – Karela Fry
|• Sugar – 1 tea spoon.|
|• Red chilli powder – 1 tea spoon.|
|• Coriander powder – 1 tea spoon.|
|• Ginger garlic paste – 1 tea spoon.|
|• Green chillies – 4 number.|
|• Curry leaves – 3 spring.|
|• Urad dal – 1 tea spoon.|
|• Oil – 2 tablespoons.|
|• Turmeric powder – 1 tea spoon.|
|• Salt – to taste.|
|• Bitter melon – 500 grams.|
|• Coriander leaves (sliced) – half lot.|
- Grate the upper layer of bitter melon, cut into thin pieces.
- Now include a pinch of salt, half teaspoon of turmeric powder and squeeze the excess wetness (juicy material) from bitter melon then move to a bowl.
- Transfer this juice into serving glass and serve it.
Now, preparation of bitter melon fry:
- Heat oil in a pan, include urad dal, green chilies, curry leaves, sliced up onion, ginger garlic paste, turmeric powder, bitter melon, and saute it.
- Then season with coriander powder, red chili powder and prepare it with closed cover on sluggish flame for about 4-5 minutes.
- In it, sugarcoat and fry till the bitter melon relies on golden brown in color.
- At last, include sliced coriander leaves and serve it with rice or chappati.