Karela Sabzi
Ingredients
Karela Sabzi
- 200 grams Bitter gourd
- 1 tsp salt
- 300 grams finely sliced onion
- 1 tsp mustard oil or any oil of your choice
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- ½ tsp red chilli powder
- ½ tsp amchur powder
- 2½ tbsp fennel seeds
- ½ tsp salt or as per taste
- 1 tsp brown sugar later
- 1 tsp dry karela masala see additional recipe below
Dry Karela Masala
- 5 tbsp coriander seeds
- 3 tbsp fennel seeds
- 1½ tbsp cumin seeds
- ½ tbsp black cumin seeds
- ½ tbsp fenugreek seeds
Instructions
Karela Sabzi
- Chop the bitter gourd into thin slices (remove ends), Don't peel the skin, slice as is,
- After chopping the bitter gourd, mix in the salt and let it rest for 30 minutes
- After 30 minutes wash the bitter gourd to remove excess salt
- After washing squeeze out the excess water
- Now we will cook this
- Place a non-stick pan on a burner
- Put the flame on high
- Add the mustard oil and let it heat well
- When the mustard oil has heated up add the onions first, then add the bitter gourd
- Mix well
- Now lower the flame and then add the masalas - turmeric powder, coriander powder, red chilli powder, amchur powder, fennel, salt as per taste, dry karela masala
- We will add the brown sugar later
- Add quarter cup of water to this
- Cover (press it down well) and cook this on medium flame for 10 minutes
- Once it has dried up, add another quarter cup of water to this and let it cook for some time (covered with a lid)
- When the bitter gourd softens then we will cook without the lid
- It took 15 minutes for the karela to cook (soft to press)
- Now we will cook this without the lid, this will make it nice and crispy
- Add the brown sugar and mix it well
- Lower the flame and spread the bitter gourd across the pan
- Flip the bitter gourd every 10 minutes, it will turn out evenly nice and crispy!
- I had flipped the bitter gourd every 5-10 mins a few times for it to turn out nice and crispy.
Dry Karela Masala
- Dry roast the coriander seeds, fennel, cumin, fenugreek seeds and black cumin
- Grind the roasted seeds
Leave a Reply