Karela Sabzi - Dry Bitter Gourd Recipe
This Karela Sabzi Recipe prepared in North Indian and Punjabi Style. This quick and easy Bitter Gourd Recipe tastes like Mom Made.
Equipment
- Pan/Kadhai
- Spatula
Ingredients
- 250 gm Karela or 5 small to mediums sized karela
- 2 tbsp Mustard Oil or Refined Oil
- 200 gm Onion or 2 Medium Sized Onion
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- Pinch of Asafetida
- 1/4 tsp Cumin Seeds
- 1/4 tsp Fennel Seeds
- Fenugreek seeds
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Amchur/Mango Powder
- 1/2 tsp Garam Masala
Instructions
Preparation
- Bring Small and ripe karela from the market. Rinse them well, Now peel 250 grams or 5 small to medium-sized karela (Peeling Them is good to remove Bitterness).
- Chop in small pieces. Remove the seeds while chopping. If the karela is small and tender, then these will have tender seeds and they cannot be removed.
How To Make Dry Karela Sabzi
- Heat 2 tablespoon oil in a Kadai or pan. Add some Cummin seeds, Asafoetida, fennel seeds and Fenugreek. Saute it for 40-50 seconds.
- Add the chopped karela and Mix it well. Sauté it on a low to medium-low flame for 4-5 minutes. Stir often while sautéing.
- Add 1.5 cups sliced onion and mix them well with Karela, Saute ot for 2-3 minutes.
- Now add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1/4 teaspoon Coriander powder and salt as per taste.
- Mix the spices well, Saute and stir on a medium to low flame for 5 minutes.
- Now add some 1/2 teaspoon Amchur Powder and 1/4 teaspoon Garam Masala to it and again cook it for 5-7 minutes.
- Now Switch off the flame and Serve karela sabzi with phulkas, parathas and a bowl of fresh plain curd.
Notes
To Remove Bitterness:
If you found karela more bitter, then mix some salt on the chopped karela and keep aside for 20 to 30 minutes.
Karela seeds are toxic:
Karela Seeds should be avoided during pregnancy. Red arils (covering on seeds) are reportedly toxic in children, causing vomiting, diarrhea, and sickness.