Karela Sabzi (Bitter Gourd curry)

karela 1

Karela or bitter gourd is one of the least loved veggie. I love karela a lot, people don’t like it due to its bitter taste. Karela has so many health benefits and is very good for diabetes.

Some of the health benefits are:-

Purifies Blood

Good for diabetic people

Helps in skin disorder

Improve constipation

Rich in minerals like iron, phosphorus and calcium

This is a quick and easy recipe. Even a person who doesn’t like karela will love this dish.

karela

Karela Sabzi

Ingredients

2 karela/ bitter gourd, chopped in round circles

1 large onion, sliced

1/4 tsp turmeric

1/2 tsp red chilli powder

1 tsp cumin seeds

2 tsp fennel seeds (instead of fennel seeds you can also use 1 tbsp fennel powder with other spices)

1 tsp coriander powder

1/4 tsp mango powder/amchur

salt to taste

1 tbsp boondi

1 tbsp mustard oil ( you can also use vegetable oil)

Method

Wash karela and slightly scrape them, remove seeds if you want to. Cut them in round circles.

Heat oil in pan. Add cumin seeds and fennel seeds, saute for a minute.

Add karela, saute for 3-4 mins. Now add sliced onions.

Again saute for 2-3 mins.

Now add all the spice powder and salt.

Cook for 7-8 mins or until both karela & onion is cooked. The onions will become brown.

Keep stirring in between. At last add boondi. Saute for a min and its done. You can garnish with coriander.

Serve hot with chapati or rice.

karela

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15 thoughts on “Karela Sabzi (Bitter Gourd curry)

  1. Hey Divya! I like some bitter things but have never managed to cook Karela to my liking. Your recipe doesn’t call for the usual salting/soaking etc to reduce the bitterness..so will it be very bitter?

  2. I absolutely love karela. I just fry it work some salt and chilli powder or then just add lightly fried karela rings to Sambar. 🙂

    I do soak karela pieces in salt water for 5 mins like Priya said to reduce the bitterness.

    • Soaking the karela is absolutely fine. But i think by soaking and squeezing the karela you lose some nutrients. By adding fennel powder, boondi and coriander powder the bitterness of karela is reduced.

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