Bitter gourd curry (Karela sabzi recipe)
Intolerable gourd curry recipe – Karela, pavakkai, kakarakaya are the other Indian name calling to bitter gourd operating room resentful melon. Bitter calabash is ill-used to make stir kid, chips, curry, pulusu/ stew, pickles and even to make pakora. I am sharing a simple bitter gourd curry recipe that lav be served with plain polished rice, Brown rice, millets and flat with chapati.
This is a diabetic comradely recipe and still suitable for the aged since there is no usage of jaggery and tamarind as asymptomatic.
This karela sabzi recipe is non one from some regional cuisine but my own which I make in my own way but tastes very beneficial, all without the addition of jaggery or sugar.
I do not extract and discard the juice of karela either before making this curry, yet information technology tastes same really good. Probably its the way the curry is prepared that lends that unequalled taste.
Preparation
1. Wash bitter gourd thoroughly. I usually hook them up in a large potbelly full with salted water. Leave for about 30 mins. Ignor with a plant-like brush. Rinse thoroughly and trim off both the edges. Then slice them thin. I prefer to keep the seeds, eating them occasionally is harmless.
2. Heat oil in a goat god and saute Cuminum cyminum until it begins to crackling. Add hing.
3. Add onions, groom leaves and green chilies if you opt. I have not used chilies.
4. Cooked the onions fortunate until they turn pink or transparent. We put on't need to bown them.
How to make karela sabzi
5. Add bitter gourd slices and sprinkle tasty. Saute fountainhead for 2 to 3 mins.
6. Cover and cook on a moo heat until the calabash is slightly tender or half cooked.
7. The veggies would have wilted off by nowadays.
8. Add fennel powder, coriander powder and red chili powder.
9. Immix everything well and saute for a min. Cook covered along a low flame until bitter gourd is whole soft boiled. If the veggies look rattling dry, sprinkle some water and cook. Check Strategic Arms Limitation Talks and spice. Adjust pro re nata.
10. Add coriander seed leaves. Saute for a minute.
11. Switch off the stove and constrict in around lemon succus. This helps to subside the bitter taste a bit.
Swear out bitter gourd curry with homely rice, roti or phulka.
In that respect are not many bitter gourd recipes along the blog yet except this bitter gourd stir small fry which you may like to check.
For more simple veg curry recipes, you may like to check off,
Mushroom pepper fry
Stuffed brinjal curry
Capsicum curry
Recipe circuit card
- 250 grams karela or bitter gourd
- 2 tbsps oil
- ½ tsp cumin / jeera
- 1 pinch asafoetida (ex gratia)
- 1 green chilli slit (ex gratia)
- 1 tsp saunf powder / fennel powder / sompu powder
- 1 tsp red chili powder
- 1/8 teaspoon turmeric or haldi
- 1 tbsp Coriandrum sativum powder
- Saltiness Eastern Samoa needful
- 1 onion , medium to large , chopped finely
- 1 sprig curry leaves
- 1 to 2 tbsps Lemon juice or as requisite (I put-upon half)
- 3 tbsps coriander leaves finely chopped
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Wash and slice bitter gourd vine thinly. You can also cast out seeds if you favor.
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Heat inunct in a pan. Saute Cuminum cyminum until they crackle and add hing.
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Add chopped onions and curry leaves. Cooked until they change by reversal pink.
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Lend unpleasant gourd slices and sprinkle salinity. Saute for 2 to 3 mins.
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Track and cook on a low heat until half cooked.
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Tot up fennel powder, coriander powder, red chili powder. Mix every thing cured.
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Cover and cook over again connected a very low heat until soft cooked. If the dress looks very dry sprinkle very brief water. Check for spice up and salt, if needful bring much.
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Add coriander leaves and evoke.
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Squeeze in the lemon succus and mix well.
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Transfer karela sabzi to a serving bowlful.
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Attend to sulfurous gourd curry with rice or roti.
Choice quantities provided in the recipe card are for 1x only, original formula.
For best results follow my detailed step-by-measure photo instructions and tips to a higher place the recipe card.
Aliment Facts
Bitter gourd curry (Karela sabzi recipe)
Amount Per Serving
Calories 120 Calories from Rotund 81
% Daily Treasure*
Fatten 9g 14%
Sodium 23mg 1%
Atomic number 19 359mg 10%
Carbohydrates 8g 3%
Fiber 3g 13%
Sugar 1g 1%
Protein 1g 2%
Antiophthalmic factor 740IU 15%
Vitamin C 91.3mg 111%
Calcium 44mg 4%
Iron 1.3mg 7%
* Percent Day-to-day Values are based along a 2000 calorie diet.
© Swasthi's Recipes
For Thomas More vegetable recipes you can check these collections
Potato recipes
Palak recipes
Capsicum recipes
Cabbage recipes
Brinjal recipes
Mushroom recipes
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